Tomato-filled Omelettes Gratinéed With Cream and Cheese

Omelettes Gratinées à la Tomate
[Tomato-filled Omelettes Gratinéed With Cream and Cheese]

Here is a delicious supper or luncheon dish that can be prepared ahead and gratinéed just before serving.
For 4 to 6 people

4 two-egg omelettes or 2 three-egg omelettes
A buttered plate
A shallow, buttered, fireproof serving platter

Cook the omelettes according to one of the master recipes, but leave them slightly underdone. Slip each as it is made onto a buttered plate, then slide it onto the buttered platter, arranging the omelettes side by side.

1 cup fresh tomato purée, page 78

Cut a slit along the length of each omelette to within 1/2 inch of the 2 ends. Fill the slits with the tomato purée.

(*) If not to be used immediately, rub tops of omelettes with softened butter and cover with waxed paper.

Preheat broiler to very hot.

1/2 to 2/3 cup whipping cream or crème fraiche, page 16
1/3 cup grated Swiss cheese
1/2 Tb melted butter

Just before serving, pour the cream over the omelettes, and sprinkle with cheese and melted butter. Set platter 3 inches from hot broiler for 1 or 2 minutes to reheat the omelettes and to brown the cheese lightly, but do not let the omelettes overcook. Serve immediately.


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