• 2 ounces stale but not dried-out bread, without crusts
• ½ cup heavy cream
• ⅓ cup freshly grated Parmesan cheese
• Salt, pepper
• 2 eggs
• 2 tablespoons butter

Mash the bread with ¼ cup of cream until the mixture forms a consistent paste, add Parmesan, salt and pepper, the remaining cream, and work the mixture together until the consistency is smooth and creamy. Stir in the eggs, beating lightly, and prepare like other flat omelets. The bread and cream make a lighter and more tender mixture than that of the usual omelet and it is more difficult to toss it without splashing—it may be finished in the oven.