Blanch the peas and adzuki beans in boiling salted water for 30 seconds or so and drain. Slice the chili in half and remove the seeds and slice into fine strips. Crack the eggs into a bowl, season them with dill, parsley, salt and pepper and beat them up with a spoon. Melt a little vegan butter in the frying pan and when it sizzles, pour in the eggs. Stir around until you feel the egg begin to set on the bottom, turn off the heat immediately. Toss the cooked peas and adzuki beans, and the ripped up mint in a little oil and lemon juice, scatter them on the runny egg, and arrange some goat cheese all over the op. Sprinkle with the sliced chili, season with more salt and pepper and scatter some grated parmesan over as well. Now, lift up the whole pan and put it in the oven broiler. After several minutes take out when the cheese is bubbly and the omelet cooked through.