2 ounces grated Parmesan or Gruyere
2 Tablespoons butter
1 cup heavy cream
3 Tablespoons heavy cream
1 Tablespoon Parmesan Cheese
In a saucepan, melt the 2 ounces of cheese in the butter over low heat and stir in the 1 up of cream. Heat, stirring, until thickened. Do not boil. Set aside.
Prepare 2 omelets and turn into ovenproof baking dishes. Coat the omelets with the sauce and sprinkle with remaining cream and cheese. Glaze under the broiler. Serve immediately.
**This is so rich and decadent. Serve with a cinnamon scone and it's fit for a queen. It's my new favorite omelet.
** This recipe is from THE BOOK OF GREAT BREAKFASTS AND BRUNCHES by Terence Janericco.