Crush a teaspoon of salt, a pinch of black pepper and cumin in a mortar. Add the mixture to the eggs beaten with cream and set aside. Preheat the oven to 200 °C.
Melt the butter in a large pan (with a handle for baking in the oven) and fry the onion for three minutes. Then add chopped pepper, chili (can be left out), garlic, and after a while, peas and finely chopped broccoli. Stir occasionally and roast for approximately eight minutes. Add chopped herbs (use whatever you have on hand, but don’t skimp), grated cheese, mix lightly, cover with a mixture of eggs, cream and spices.
Cover the pan with a lid and leave it on a low flame for 5 minutes until the egg mixture starts to harden. Then put the open pan in the oven for 15 minutes at a temperature of 200 °C.
After baking, let the omelette stand for 10 minutes and you can cut it.

smaller broccoli 1 pc
peas 1 cup
red pepper 1 pc
hot pepper 1 pc
butter 50 g
cream 150 ml
green onion 1 pc
Grana Padano cheese 80 g
eggs 6 pcs
salt, black pepper, cumin
fresh herbs (parsley, basil, mint, oregano, thyme, sage…)

portions: 4-8 pcs (2-3 people)
preparation time: 35 min