1 tbsp. butter
1 tbsp. flour
1 c. milk
1 c. shredded Cheddar cheese
1 tsp. dry mustard
4 egg yolks
Dash of black pepper
4 egg whites
1/4 c. water
2 tsp. butter

Sauce: Melt butter over low heat; blend in flour; cook until smooth. Remove from heat and stir in milk. Bring to boil while stirring constantly. Blend in cheese until melted. Stir in mustard and keep warm.

Omelet: Beat egg yolks and pepper; beat separately egg whites, water, salt until stiff. Fold yolks into whites. Melt butter in skillet. Turn mixture into skillet. Cook until puffy and brown on bottom. Transfer to preheated 325 degree oven. Bake until knife in center comes out clean. To serve put one on platter. Part in center, pour half the sauce in bottom, fold and cover with balance of sauce.