Cut the Wudy frankfurters lengthways and then into evenly sized pieces. Beat the eggs and season with the parmigiano, salt and pepper.

Melt a knob of butter in a small non-stick pan, add ¼ of the beaten eggs and move quickly around with a fork until it thickens a little. Shift the mix to the sides of the pan to form a half-moon shape, well cooked on the outside. Repeat the operation three times.

Blanch the beans in boiling salted water for 1 minute, drain, cool in cold water and peel; brown the frankfurters over a lively heat in a little butter for 1 minute, then add the beans and cook for another minute. Add the parsley leaves and remove from the heat.

Open up the omelette by cutting lengthways in the centre and fill with the frankfurters and beans.

Serve immediately.