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.

Slideshow: More Brunch Ideas

  • Servings: 2

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 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

How to make this recipe

  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

493726 recipes/bread-omelet-with-tomato-and-cheese 2013-12-06T23:13:27+00:00 Michael London, Wendy London mothers-day|2|fast|vegetarian|brunch december-2000,bread omelet,brunch recipes,Richard Olney,Simple French Food,Wendy London,Michael London recipes,bread-omelet-with-tomato-and-cheese 493726

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5