A bean recipe for every taste:
1. remove bean seeds from pods. Blanch seeds briefly in boiling hot salted water, drain in a colander, rinse and drain. Remove the bean seeds from the pods. Chop tomatoes and shallots. Cut pecorino into 1/2 cm thick cubes. Coarsely chop savory leaves. Mix eggs with whipped cream and savory, season with salt and season with pepper.
In the meantime, rinse and clean the lettuce, cut into bite-sized pieces and spin dry. For the sauce, stir yogurt with pepper, juice of one lemon, salt and sugar. Cut the chives into rolls, fold them in and mix the lettuce with the sauce. Turn the omelet out onto a platter, garnish with the savory and bring to the table with the leaf salad.
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