Stuffed Omelette with Escarole

Name: Stuffed Omelette with Escarole
Yield: 4
Ingredients: '6 eggs beaten'; salt to taste; '2/3 cup heavy cream'; '2 tablespoons butter or margarine'; Fillings; '250g escarole, stems removed and finely chopped'; '2 tablespoons butter or margarine'; '1/3 cup heavy cream'; salt to taste; '2 cooked egg yolks, mashed'; '1/4 cup grated Parmesan cheese'; '1 1/2 cups fresh white bread crumbs, crumbled'

1
'6 eggs beaten'
2
salt to taste
3
'2/3 cup heavy cream'
4
'2 tablespoons butter or margarine'
5
Fillings
6
'250g escarole, stems removed and finely chopped'
7
'2 tablespoons butter or margarine'
8
'1/3 cup heavy cream'
9
salt to taste
10
'2 cooked egg yolks, mashed'
11
'1/4 cup grated Parmesan cheese'
12
'1 1/2 cups fresh white bread crumbs, crumbled'

Ingredients

1
'6 eggs beaten'
2
salt to taste
3
'2/3 cup heavy cream'
4
'2 tablespoons butter or margarine'
5
Fillings
6
'250g escarole, stems removed and finely chopped'
7
'2 tablespoons butter or margarine'
8
'1/3 cup heavy cream'
9
salt to taste
10
'2 cooked egg yolks, mashed'
11
'1/4 cup grated Parmesan cheese'
12
'1 1/2 cups fresh white bread crumbs, crumbled'

Directions

1
Start with the filling: sauté the escarole in butter or margarine
2
Add 3 to 4 tablespoons of heavy cream and salt, mixing well
3
Remove from heat
4
Add cooked egg yolks, grated Parmesan cheese, bread crumbs, and salt to taste. Reserve
5
Season the beaten eggs with salt and add heavy cream, mixing well
6
In a skillet, melt butter or margarine and make 6 thin omelettes using this mixture
7
Filling the omelettes and rolling them up
8
Place the stuffed omelettes in a refractory dish, top with remaining heavy cream and bake for 15 minutes
9
If desired, sprinkle additional Parmesan cheese before baking
10
Serve 4 to 6 portions.