Sauté shallots and mushrooms in a little butter until all liquid has boiled away. Add parsley and keep warm.
Beat eggs until creamy and pour into hot-foaming butter.
So that everything sticks together nicely, always stir at the bottom of the pan. Later add the sweated ingredients to the omelet. Season with pepper and salt. Spread the heavy cream cheese evenly on the omelet and fold it on both sides.
Remove frying pan from the kitchen stove, shake gently while holding it diagonally so that the omelet rolls through the frying pan and becomes more and more cylindrical the closer it gets to the pan handle. The omelet should be just delicately browned on the outside, and loosely cooked on the inside.
Slide omelet into an ovenproof dish. Set stove to broil. Cover omelet with bechamel sauce, sprinkle with cheese and gratinate briefly.
Béchamel sauce: pour cold water into a saucepan, pour in the milk with the kombu seaweed, bring to the boil and continue cooking on a low heat for about 15 minutes. Kompu algae is natural glutamate and contains all the minerals of the sea. In another saucepan, sauté shallots in butter, mé and pour in milk. Whisk until smooth. Season with pepper, salt and freshly grated nutmeg.
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