Bread Omelet with Tomato and Cheese

• 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.
2. In a medium bowl, soak the bread in the cream until softened, about 10 minutes.
3. Mash the bread to a paste with a fork.
4. Mix in the tomato sauce, basil, Parmesan and eggs and season lightly with salt and pepper.
5. Melt the butter in a medium nonstick ovenproof skillet.
6. Add the egg mixture and spread with a spatula to form a 9-inch round; smooth the top.
7. Sprinkle with Parmesan cheese.
8. 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.
9. Slide the omelet onto a plate, cut into wedges and serve.

white, heavy cream, tomato sauce, basil, parmesan cheese, eggs, salt, unsalted butter

Taken from www.foodandwine.com/recipes/bread-omelet-with-tomato-and-cheese (may not work)