Ingredients for Parsley-Crouton Omelettes with Gruyère

• 300g cubed (1/2-inch) firm white bread

• 3 tablespoons unsalted butter, melted

• 1/4 teskedar salt

• 1/2 cup finely chopped fresh parsley

• 1 small garlic clove, finely chopped

• 100g Gruyére cheese (240ml )

• 12 large eggs

• 4 teaspoons water

• 1 scant teaspoon salt

• 1/2 teaspoons black pepper

• 1/2 stick (60g ) unsalted butter

• a well-seasoned 9 1/2-inch carbon-steel French omelette pan

Put oven rack in middle position and preheat oven to 177°C.

Toss bread cubes with butter in a shallow baking pan, then bake until golden and crisp, 10 to 15 minutes. Sprinkle with salt.

Stir together parsley and garlic in a small bowl. Coarsely grate cheese (240ml ).

Beat together 3 eggs, 1 teaspoon water, scant 1/4 teaspoons salt, and 1/8 teaspoons pepper in a bowl with a fork until combined.

Heat omelette pan over moderately high heat until hot, then add 1 tablespoon butter and heat, swirling pan, until foam subsides and begins to brown near edge of pan. Pour beaten eggs into skillet, then cook, shaking pan back and forth quickly with one hand while stirring eggs in a circular pattern with a heatproof rubber spatula with the other hand, until eggs begin to set. Quickly spread set eggs evenly in skillet and sprinkle with 1/4 cup cheese and 1 tablespoon parsley-garlic mixture, then cook until omelette is just set, about 30 seconds to 1 minute. Add one fourth of croutons (about 80ml ) across centre of omelette. Holding handle of pan near you, lift edge of omelette closest to handle using a rubber spatula and fold one third of omelette over croutons. Grabbing handle from underneath, tilt pan over plate until unfolded part of omelette slides onto plate, then immediately invert skillet, as if trying to cover plate, to make omelette fold over itself onto plate. Make 3 more omelettes in same manner.

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