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DICE 1/4th of a red bell pepper as small as possible. DRAIN liquid from the jar of peas. FINELY dice 1/2 small onion. FINELY slice the herbs. MIX 2 eggs, herbs, water, coarse mustard and a teaspoon garlic powder using a fork.
HEAT up the large skillet on medium-high heat, add in a knob of butter. WAIT until the butter has melted, then divide the diced paprika and onion over the skillet. BAKE for a minute, then add in a handful peas and grated carrot.
POUR the egg mixture over the vegetables after a few minutes, then turn down the heat to low. PUT the lid on the large skillet to ensure the top of the omelette will be cooked too.
SLOWLY congeal the egg, then turn once. SEASON with salt and pepper. SLICE the farmer's omelette in two, then divide it over two sandwiches. Enjoy your meal!