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Bread Omelet with Tomato and Cheese

 

 

 

“If you've broken the eggs, you should make the omelette.”
~ Anthony Eden


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Bread Omelet with Tomato and Cheese
Food & Wine Archives

“Richard Olney's bread omelet from

Simple French Food
Simple French Food

inspired Wendy London to create this rich and satisfying version.

Wine Recommendation:  A big, fat Chardonnay will echo the cream, butter
and 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.

Servings: 2

One 2-ounce piece of crustless white or peasant bread, sliced 1/2 inch thick
1/2 cup heavy cream
1/4 cup thick tomato sauce, preferably fresh (see Note)
1 tablespoon chopped basil
1/3 cup freshly grated Parmesan cheese, plus more for sprinkling
2 large eggs, lightly beaten
Salt and freshly ground pepper
1 tablespoon unsalted butter

 1. 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
in the tomato sauce, basil, Parmesan and eggs and season lightly with salt
and pepper.
2. 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.

 
NOTES:  You can substitute 2 tablespoons of pesto or chopped fresh herbs
for the tomato sauce and basil.
-- Max London   Wendy London
 

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