La Bella Scarolata

This recipe is from the backcountry of Nice, way up in the hills, where one can see the Mediterranean glistening in the distance. The name comes from the fact that an old Niçoise friend of the family always looked at this omelette saying “bella” (it is beautiful). Since it was filled with escarole, I called it “La Bella Scarolata,” the pretty thing filled with escarole!

Use a 10-inch nonstick skillet.

To make this a fat-controlled omelette, reduce the egg yolks