Baked Eggs with Tomato

Rinse the two large vine tomatoes and cut them into uniform, thick slices. Immediately after, finely chop the handful of fresh parsley and set aside. Crack the six organic eggs into a large bowl and whisk them vigorously together. Mix in the pinch of turmeric and some black pepper, ensuring the spices are evenly distributed throughout the egg mixture.

Heat the teaspoon of coconut oil in a skillet over medium-high heat. Place the tomato slices in the pan and sauté them briefly on both sides until they soften slightly. Gradually pour the whisked egg mixture over the tomatoes. Immediately reduce the heat to low and let the whole thing slowly set into a firm omelet.

Remove the pan from heat once the top of the omelet is just dry and cooked through. Sprinkle a pinch of Celtic sea salt evenly over the baked eggs. Distribute the previously chopped fresh parsley generously over everything.

Carefully slide the omelet onto a large plate. Cut the dish directly into equal wedges and serve warm.