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Bread Omelet with Tomato and Cheese

Richard Olney's bread omelet from Simple French Food (Macmillan) inspired Wendy London to create this rich and satisfying version.

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  • Servings: 2

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  • 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.


You can substitute 2 tablespoons of pesto or chopped fresh herbs for the tomato sauce and basil.

Suggested Pairing

A big, fat Chardonnay will echo the cream, butter and cheese in this simple recipe. Choose a ripe creamy example, such as one from Napa Valley or the Russian River Valley.

Contributed By Published December 2000

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