Method:

1. Heat a large frying pan to medium-high, add a tablespoon of olive oil and fry the sliced Frankfurter until they are golden brown and crispy on the edges. Remove them from the pan and set aside.
2. Add a tablespoon of butter to the frying pan and fry half the leeks until golden, about 3 - 5 minutes.
3. Break eggs into a mixing bowl and whisk vigorously, add chives, parsley, dill and a pinch of salt.
4. Pour half the egg mixture into the leek pan, reduce the heat to low and stir the eggs with a spatula in a figure of eight a couple of times.
5. Dot half the cheese on the omelette, followed by sugar snaps and then the cooked franks.
6. To remove the omelette, using a spatula, scoop under one half of the omelette and fold it over in half.
7. Gently slide the omelette onto a serving plate, repeat with the remaining egg and serve immediately.