Wasabi Oyster Omelette

It's the Bluff oyster season. Treat someone special.

Filling

1 Tbsp	Butter
1 Tbsp	Plain flour
¼ cup	Cream
¼ cup	Milk
1 to taste	Salt & freshly ground pepper, (use white pepper)
1 tsp	Wasabi paste
12	Oysters (Main)
1 Tbsp	Lemon juice

Omelette

4	Eggs, separated (Main)
1 Tbsp	Milk
1 to taste	Salt & freshly ground pepper, use white pepper
1 Tbsp	Parmesan cheese, finely grated
1 Tbsp	Butter

Directions

1. To make the filling, melt the butter in a saucepan; stir in the flour. Gradually stir in the cream and milk, stirring until thickened.
2. Add the salt, pepper, wasabi and lemon juice. Stir well. Fold in the oysters.
3. To make the omelette, whisk the egg yolks, milk, salt, pepper and parmesan, until frothy.
4. Beat the egg whites until stiff. Fold into the egg yolk mixture.
5. Melt the butter in a medium, non-stick frying pan. Add the egg mixture. Cook over medium heat until the base is golden and top firm.
6. Spoon the warm oyster mixture over one half of the omelette and fold the other half over the top.