Ingredients
1 tsp olive oil
4 eggs, beaten
30g/1oz smoked haddock fillet, poached and flaked
For the cheese sauce:
30g/1oz butter
30g/1oz flour
290ml/½ pint milk
1 tsp Dijon mustard
55g/2oz gruyère cheese, grated
dash Worcestershire sauce
To serve:
55g/2oz gruyère cheese, grated, for the garnish

Method
1. Place the butter and flour in a small saucepan. Stir until bound together. Whisk in the milk. Whisk until the sauce is thick and smooth.
2. Add the mustard, cheese and Worcestershire sauce and keep stirring until the cheese has melted. Set aside.
3. Heat the oil in a large frying pan. Add the eggs. Cook for 3 minutes, before flipping the omelette and cooking the other side.
4. When the omelette is ready, place on a plate. Top with the fish, cheese sauce and grated cheese.
5. Cut into wedges and serve.