Bread Omelet No. 1

The bread can be grated and sifted up to 2 days ahead and stored in an airtight container at room temperature. The eggs can be beaten with seasonings up to 1 hour ahead and refrigerated, but do not add the soaked bread until just before cooking, as the mixture will become watery.

Omelets are best served immediately and do not store well. If necessary, refrigerate leftovers in an airtight container for up to 1 day, but note that reheating will result in a rubbery texture. Reheat gently in a covered skillet over low heat for 2-3 minutes.