Spanish Omelette with Broad Beans and Sausage

Preheat oven to 200°C (approximately 400°F). Blanch beans in boiling salted water for 2-3 minutes until al dente, drain, rinse with ice cold water and drain well. Rinse tomatoes, remove stems and seeds and dice small. Rinse, trim and cut scallion into rolls. Peel garlic and finely chop. Pour oil in a large, ovenproof frying pan and fry scallions for 3-4 minutes. Add garlic and cook briefly. Beat eggs with cream, salt, pepper, nutmeg and parsley. Cut chorizo ​​into thin slices. Pour egg mixture into the pan, let thicken briefly, then distribute beans and chorizo ​​on top. Bake in the oven for 10-15 minutes until done, then remove and serve.