Cheese Omelette (A fluffy omelette)

Place the yolks in a small bowl and the whites in a large one

Let them rest for 30 minutes, then whisk until stiff peaks form

Preheat the oven to moderate temperature (170°C)

Now, whisk the yolks until they thicken and become clear

Add the salt, mustard, and black pepper

Then, gradually add the milk while whisking well at each addition

Combine the whites and mix carefully

Heat a 25cm skillet

Add the butter (or margarine), but don't let it brown

Tilt the skillet to coat the surface evenly

Pour in the eggs

Let them cook on low heat for about 2 minutes, without stirring, until they're set on the bottom

Remove from the oven and let cool slightly

Make the cheese sauce

Melt the butter (or margarine), remove from heat, add flour, mustard, salt, pepper, and milk

Whisk well and cook until thickened

Reduce heat, add grated cheddar cheese and whisk until melted and creamy

Cut a 2cm deep slit in the center of the omelette, fold the thinner part over the thicker one

Place on a warmed plate

Serve with chopped herbs and sugar