Crumb Omelet
1/2 cup grated bread crumbs 1/2 cup cream 3 eggs Salt and pepper 1/2 teaspoon chopped parsley 1/2 teaspoon chopped onion 1 tablespoon butter Beat the eggs separately and then together; season and add the parsley and onion. Pour the cream over the bread crumbs and mix them with the eggs; empty all into a hot pan in which the butter has already been melted; spread evenly over the pan; brown carefully; fold one half over the other; lift to a hot platter and serve, garnished with parsley or slices of small white onion.