Egg Omelette with Cherry Tomatoes, Parsley and Rye Croutons

01Method

1. 1

   Whisk the eggs with salt, turmeric and nutmeg until well combined.

2. 2

   Cut the bread into small cubes and toast them briefly in the clarified butter until golden and crispy.

3. 3

   Once the bread is crunchy, add the halved tomatoes cut-side down to the pan, pour in a little more clarified butter, then pour the egg mixture over everything. Reduce the heat to low and let it cook gently without flipping.

4. 4

   Just before serving, sprinkle generously with the fresh parsley, season with pepper and plate immediately.