Boerenomelet

Description:
If, out of leftover dinner, Indonesians make nasi goreng and Italians make pizza, the Dutch make boerenomelet. This dish is highly variable in ingredients; so far my favorite is lean bacon blocks + ham blocks for the meat, (frozen) "mexico mix" for the veggie or sometimes broccolli.
[Source of recipe: Keurslager]

Ingredients:
1 pack of frozen vegetables, about 300 gr (ie. peas, beans, carrots)
1 onion
2 cooked potatoes
1 box champignons
150 gr lean bacon blocks
25 gr butter or 2 tablespoon oil
4 eggs
salt and freshly-milled pepper

Directions:
1. Let the veggies thaw. Cook them according to the package, then leave aside.
2. Slice the onion. Cut the potatoes in blocks. Slice the champignons thinly.
3. Heat the butter or oil in a big pan with a thick bottom, and let the bacon blocks cook for a couple of minutes.
4. Add the onion, potato blocks and the champignons and stir occassionally until the potatoes and the champignon start to color.
5. Add the veggies into the pan and let cook for a couple of minutes.
6. Mix loosely the eggs in a bowl with a bit of salt and pepper and pour the mix over the contents of the pan.
7. After 2 minutes, make an opening in the omelette with a wooden spoon to stir the egg that is still runny to spread.
8. Put a lid on the pan and let the omelette cook with a low heat, until the bottom part colored and the top solid.
9. Serve with bread and salad.