Stuffed beef roulade with egg omelette and bacon

In a bowl, beat the eggs, add the green peas, salt, ground pepper, and crumbled tarragon, then mix thoroughly.

In a non-stick pan, heat a little oil over low heat, pour in the egg mixture, and slowly cook one side until the top of the omelette is no longer raw. Set aside on a plate.

Preheat the oven to 160 °C.