Omelet tour eiffel
Instructions
Break 6 eggs into a bowl, season with a pinch of salt and ground pepper and beat them using a whisk to get a frothy mixture.
Melt a knob of butter in a pan, add the mixture and let it cook over a gentle heat from both sides, 5 minutes per side.
When the omelet is ready, put it in a baking dish greased with a knob of butter and spalmatela with the Roquefort, melt in a Bain-Marie.
Prepare a bechamel sauce: melt the remaining butter in a small pan, to moderate fire, then add the flour and stir until mixture is smooth.
At this point add the milk, a little at a time, add the salt needed and a ground pepper and simmer the sauce sweet heat for a quarter of an hour, stirring constantly with a wooden spoon.
After the indicated time remove the sauce from the heat and add the grated Parmesan.
Fold omelette in half, sprinkle with the sauce prepared and let Browning in the oven at 220 degrees for a few minutes.
Serve immediately.
Ingredients and dosing for 4 persons
- 6 eggs
- 40 g of flour
- 200 g of roquefort cheese
- 50 g of grated parmesan cheese
- 60 g of butter
- 50 cl of milk
- Salt
- Pepper