Ingredients
| bacon |
8 slices
|
| Mornay sauce (recipe follows) |
2 cups
|
| butter, divided per omelet |
4 Tbsp.
|
| large eggs |
12
|
| water |
3/4 cup
|
| Salt & pepper, to taste | |
| roasted turkey breast, sliced |
1 ½ lb.
|
| Swiss cheese |
8 slices
|
| tomato slices |
8
|
Mornay Sauce
| butter |
3 Tbsp.
|
| all-purpose flour |
3 Tbsp.
|
| milk |
1½ cups
|
| ground nutmeg |
Pinch
|
| Salt & pepper to taste | |
| Parmesan cheese, grated |
2 oz.
|
Directions
- LINE sheet pan with cake rack. ARRANGE bacon strips on top of rack. COOK at 400° until cooked through and crispy.
- MAKE Mornay sauce and KEEP warm.
- To make omelet, MELT a tablespoon butter on medium-low heat in nonstick pan. WHISK together 3 eggs and 3-tablespoons water per omelet. ADD egg mixture to pan with salt and pepper. With rubber spatula, MOVE eggs inward continuously, until about 70% cooked. While eggs are flat, ADD six-ounces warmed turkey to center along with two slices Swiss cheese, FOLD one-third of the omelet toward center, then INVERT onto an oven-proof plate or pan.
- TOP omelet with two bacon and two tomato slices. COVER with Mornay sauce and BROIL omelet just until sauce browns, approximately three minutes.
Mornay Sauce
- HEAT a medium-sized saucepan over medium-high heat; when hot, ADD butter. When butter melts, ADD flour and START whisking.
- Be careful not to let butter burn or flour turn brown. It’s only going to take a minute or a minute-and-a-half for roux to start turning a pale yellow.
- Slowly ADD milk in a stream, while constantly whisking. BRING sauce to a boil, then immediately LOWER heat to simmer. CONTINUE simmering and whisking occasionally for 3 to 4 minutes, being careful not to let sauce burn.
- REMOVE pan from heat. STIR in nutmeg, salt, and pepper. (Without cheese, this is a bechamel sauce.)
- Still off heat, ADD grated cheese and whisk until melted into sauce. It should be thick and smooth.
- TASTE and ADJUST seasoning to complete Mornay sauce.
Off-Premise Plating
- PLACE omelet in to-go container with lid.