Bread Omelet with Tomato and Cheese
- SERVINGS: 2
Richard Olney's bread omelet from Simple French Food (Macmillan) inspired Wendy London to create this rich and satisfying version.
- 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
- 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.
- 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.
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.