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Omelet with Tomato and Cheese
Food & Wine Archives
“Richard Olney's bread
Simple French Food
inspired Wendy London to create this rich and satisfying version.
Wine Recommendation: A big, fat Chardonnay will echo the cream, butter
cheese in this simple recipe. Choose a ripe creamy example, such as the
bargain 1998 Beaucanon
Napa Valley Reserve or the
1998 Buehler Russian
River Valley Reserve.
2-ounce piece of crustless white or peasant bread, sliced 1/2 inch thick
cup heavy cream
cup thick tomato sauce, preferably fresh (see Note)
tablespoon chopped basil
cup freshly grated Parmesan cheese, plus more for sprinkling
large eggs, lightly beaten
and freshly ground pepper
tablespoon unsalted butter
Preheat the broiler. In a medium bowl, soak the bread in the cream until
softened, about 10 minutes. Mash the bread to a paste with a fork. Mix
the tomato sauce, basil, Parmesan and eggs and season lightly with salt
Melt the butter in a medium nonstick ovenproof skillet. Add the egg
mixture and spread with a spatula to form a 9-inch round; smooth the top.
Sprinkle with Parmesan cheese. Cook the omelet over moderately high heat
until browned on the bottom, about 3 minutes, then broil the omelet for
about 2 minutes, or until firm. Slide the omelet onto a plate, cut into
wedges and serve.
can substitute 2 tablespoons of pesto or chopped fresh herbs
for the tomato
sauce and basil.
-- Max London Wendy London
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