Duck egg Omelet with rye bread

3 duck eggs

10 g Chives

15 g butter

20 g grated cheese

2 slices rye bread

Balsamic vinegar

5 small tomatoes on the vine

10 g Basil

Mix duck eggs in mixing bowl with a whisk for one minute for a softer texture.

Melt half butter and half oil in non stick pan. Pour your egg mix into warm pan. Gently stir the omelet so that it is light and fluffy, and not to firm.

When omelet is almost cooked sprinkle grated cheese on top.

Sauté the tomatoes in a little bit of oil, deglaze the pan with balsamic vinegar and toss with fresh basil.