Ingredients
(serves 4) 5 eggs
1 bunch parsley, dill and bear’s garlic (each)
1/2 bunch green (spring) onions
200 g (=7 oz) spinach
80 g (=3 oz) bacon pieces
1 tbsp vegetable oil
salt, pepper

Directions
Wash and finely chop herbs.
Heat oil in a pan. Fry bacon pieces until crisp. Add herbs and sauté shortly until tender but still green.
Beat eggs well. Season with salt and pepper.
Stir beaten eggs into the pan and fry over low heat. Flip carefully and cook the other side. The omelet should still be green.
It is also possible to use other fresh herbs.