Tomato Omelette on Pumpkin Seed Bread

Ingredients

• 3 soft dried tomatoes
• 0.5 bunch flat-leaf parsley
• 2 Eggs
• 2 tbsp sparkling mineral water
• Salt
• Pepper
• 2 slices pumpkin seed bread
• 1 tbsp black olives (pitted)
• 1 tbsp capers (jar; drained)

Instructions

1. 1.

   Dice the tomatoes finely.

2. 2.

   Wash and dry the parsley, shake off excess moisture, pluck the leaves and chop finely.

3. 3.

   Whisk together eggs, mineral water, tomatoes, and parsley in a small bowl. Season with salt and pepper.

4. 4.

   Toast the bread slices.

5. 5.

   Dice the olives.

6. 6.

   Pour half of the egg mixture into a small non‑stick pan and cook over low heat for about 4 minutes until set (stock). Repeat with the remaining mixture.

7. 7.

   Place the omelettes on the toasted bread, sprinkle with olives and capers, and serve immediately.