4 egg yolks
1 1/2 tablespoons heavy cream
1/2 teaspoon salt
4 egg whites, beaten stiff
1/3 cup grated mozzarella or Swiss cheese
2 tablespoons butter

Beat the egg yolks, cream and salt lightly.

Fold in the beaten egg whites and cheese.

Melt the butter in a 9-inch skillet; pour the egg mixture into it.

Cook over low heat, shaking the pan constantly.

Lift edges with a fork to allow uncooked eggs to run under. When fairly set, fold over and roll out onto a heated plate.

Serves: 2-3.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Paul Cezanne: Pierrot et Arlequin ou mardi grass, 1888.

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