Ham Omelette With Cheese Sauce
|Onions||3 , sliced|
|French mustard||3 Teaspoon|
|Chopped parsley||1 Cup (16 tbs)|
|Butter||150 Gram (Extra)|
|For cheese sauce|
|Milk||2 Cup (32 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Grated cheddar cheese||1 Cup (16 tbs)|
Cut ham into narrow strips.
Melt butter in pan, add onion, cook until transparent, mix in ham and mustard.
Beat 2 eggs with about 1 tablespoon of the parsley with fork until frothy.
Heat omelette pan, add 15g of the extra butter to pan.
Pour egg mixture into pan, cook until mixture is just set, spoon table-spoonful of ham filling on half the omelette.
Fold omelette over to cover filling.
Slide onto serving dish.
Repeat with remaining eggs, parsley and filling to make 9 more omelettes.
Spoon Cheese Sauce over just before serving.
Cheese Sauce: Melt butter in pan, stir in flour, cook 1 minute.
Gradually stir in milk, stir until mixture boils and thickens.
Add cream and cheese, stir until cheese is melted.