Beef Roulades with Omelette Filling

In a bowl, whisk the eggs with a fork. Add the peas, finely chopped tarragon, and a pinch of salt and pepper, then mix everything well.

Heat some oil in a coated pan over low heat. Pour in the egg mixture and let it set slowly from one side until the surface is no longer liquid. Carefully slide the omelette onto a plate and set aside.

Preheat the oven to 160 °C top/bottom heat.