1Place butter in pan and heat until melted, add flour and cook for 1 minute
2Add milk, bay leaf and stir well, cook for 3 minutes. Season with nutmeg salt and pepper, then stir in the cheese
3Remove pan from heat and beat in egg yolks
4Remove pan from heat and beat in egg yolks
5Place a small frying pan over a medium heat, add a small knob of butter
6Add the egg mixture and cook for 1minute until firm and lightly golden on the bottom side and place in the oven for 1-2 minutes until puffed, golden and just set
7Remove the pan from the oven and score the omelette in half then flip over
8Serve the omelette on a serving plate with the watercress candied walnut salad and asparagus. Serve straight away.