|Whole wheat pastry flour||1 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Shucked fresh oysters||1⁄2 Pint|
|Dry sherry||2 Teaspoon|
|Grated romano cheese/Grated parmesan cheese||1 Tablespoon|
In a heavy saucepan, melt 1 tablespoon butter over medium heat.
Stir in flour and cook for 1 minute.
Slowly add cream, stirring all the while.
Continue cooking and stirring until thick (5 to 6 minutes).
Add oysters with their liquid, pepper, sherry, and 2 teaspoons cheese.
Stir and reduce heat to warm.
Whisk eggs gently with 3 tablespoons water.
In an omelet pan or heavy frying pan, heat butter over medium heat until foamy.
Add eggs and reduce heat to medium low.
Tilt pan and raise sides of omelet to let egg mixture run underneath, until omelet is barely set.
Increase heat to medium, shaking pan to loosen omelet (add butter if it sticks), and cook for 2 minutes.
Spoon the filling over the omelet, fold, sprinkle with remaining cheese, and serve.