Stir the flour with the milk. Stir in the egg yolks, parsley, egg and chives. Season with salt and enough pepper.
Put a little butter in a frying pan and fry the bacon cubes until crispy. Remove.
If necessary, add a little butter to the frying pan, add the shallot and the bread cubes and fry until golden brown.
Add the bacon and bread cubes to the omelet dough. Pour it into the pan and roast it slowly on a low fire until it becomes a thick omelet. Cut into quarters before serving.
Serving example: on a bed of arugula leaf salad.
Our tip: use bacon with a subtle smoky touch!
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