Assemble these supplies:
- 25 g (1 oz) butter
- 15 g ( 1/2 oz) plain flour
- 150 ml ( 1/4 pint) milk
- salt
- freshly ground black pepper
- 50 g (2 oz) button mushrooms, sliced
- 2 eggs, beaten
- 1 slice cooked ham
- 25 g (1 oz) Gruyere or Cheddar cheese, grated
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Steps in preparation:
- Melt half the butter in a small pan, add the flour and cook for 1 minute. Add the milk, salt and pepper, bring to the boil and cook for 2 minutes. Remove half the sauce from the pan, add the mushrooms to the remaining sauce and cook for 1 minute.
- Melt the remaining butter in a small frying pan. Add the beaten eggs and cook gently over a low heat until the top of the mixture begins to set.
- Put the slice of ham on top of the eggs, then pour the mushroom sauce on one side of the ham. Fold the omelette. Spread the remaining sauce over the top of the omelette, sprinkle with the grated cheese, then place under a preheated grill until the cheese is bubbling and browned.
- Serve immediately with a green salad.
The sauce can be made 1 day in advance, if covered and chilled.
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