Cheese Omelet

CHEESE OMELET

1 heaping tablespoon instant tapioca
1 cup hot milk
1/2 teaspoon mustard
1 1/2 teaspoon salt 1 1/2 tablespoons olive oil or other cooking oil
1/2 teaspoon pepper or paprika
1/2 teaspoon mustard
2 tablespoons grated cheese
2 eggs

Cook the tapioca, salt, pepper, cheese and mustard in
the hot milk for ten minutes, stirring frequently, then add
1/2 tablespoon of the oil and the yolks of the eggs beaten
until very light. Stir well, remove from the fire and fold
into the stiffly beaten whites of the eggs. Put the remainder
of the oil into an omelet pan and when it bubbles pour in
the prepared eggs. Shake the pan gently so that the omelet
will not adhere to it and cook until it is a delicate brown
on the bottom, then stand the pan in the oven for a few
moments to cook the top. Score the center and fold over.