Tomato, Garlic Crouton and Pesto Omelet

Preheat the oven to 300 degrees F. Cut the bread into cubes and toss with the oil and garlic in a bowl. Spread the cubes on a baking sheet and toast them for 15 to 25 minutes, until golden brown. Transfer to a plate to cool.

When you're ready to make the omelet, have all the ingredients nearby. Crack the eggs into a small bowl, add the water and salt, and beat lightly.

Place a nonstick omelet pan over medium-high heat and add the butter. When it starts to sizzle, add the eggs. Stir the eggs with a fork in a circular motion. When the eggs start to set and form curds, spread them out evenly across the bottom of the pan. Immediately turn the heat to very low.

Wait a few more seconds and, when the top layer of egg is almost entirely set, sprinkle the cheese over the surface. Dot the surface with the pesto. Scatter the tomatoes and a handful of the croutons over half of the omelet and fold the other half over the filled side. Slide the omelet out of the pan and serve at onc