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Crumb Omelette

(A German recipe.) Beat the whites and yolks of 6 eggs separately, adding to the yolks 1 cup of cream blended with a tablespoonful of cornstarch and a cup of bread-crumbs. Stir, season with salt, pepper, and parsley and a little chopped onion, pour into a buttered pan and cook until it is brown before folding. Can be served with a puree of spinach or any vegetable made into a cream, or it can be made as an ordinary omelette, the bread being cut into dice and fried before adding, in the centre.