Kentucky Hot Brown Omelet

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.

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.

Place omelet in to-go container with lid.