Kentucky Hot Brown Omelet

Instructions

Mornay Sauce

1. Heat a medium-sized saucepan over medium-high heat; when hot, add butter. When the butter melts, add flour and start whisking constantly. Do not stop whisking otherwise the butter will burn or the flour will turn too brown. It’s only going to take a minute or a minute-and-a-half for the roux to start turning a pale yellow.
2. 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 the sauce burn.
3. Turn off stove and remove pan from heat. Stir in nutmeg, salt, and pepper. (Without cheese, this is a béchamel sauce.)
4. Using the residual heat from the stovetop, add grated cheese and whisk until melted into sauce. It should be thick and smooth.
5. Season to taste to finish the Mornay sauce, cover and keep warm

Omelet

1. Line sheet pan with wire rack. Arrange bacon strips on top of rack. Cook at 400° until cooked through and crispy.
2. Melt a tablespoon of butter on medium-low heat in nonstick pan.
3. Whisk together 3 eggs and 3 tablespoons of water per omelet. Add egg mixture to pan with salt and pepper.
4. With a rubber spatula, push edges inward while tilting pan towards empty space continuously, until about 70% cooked. While eggs are flat, add six ounces of warmed turkey to center along with two slices of Swiss cheese
5. Fold one-third of the omelet toward center, then invert onto an oven-safe plate or pan.
6. Top omelet with two bacon slices and two tomato slices.
7. Cover with Mornay sauce and broil omelet just until sauce browns, approximately three minutes.