Monte Cristo sandwich with omelette

Ingredients:

• 3 large eggs
• 2 slices of Swiss cheese
• 0.5 tsp Dijon mustard
• 0.5 tbsp powdered sugar
• 1 tbsp unsalted butter
• 2 slices of white sourdough bread
• 2 large slices of ham

Preparation:

1. In a small bowl, whisk the eggs with 1 tablespoon of water and 1/4 teaspoon of salt. Spread each cheese slice with 1/4 teaspoon of Dijon mustard and place the slices, mustard side up, on a flat surface. Place the powdered sugar in a small fine-mesh sieve over a plate.
2. In a large nonstick skillet, melt the butter over medium-high heat until it begins to darken around the edges. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of bread into the eggs, then flip the slice over and position it so the top edge of the slice is closest to the edge of the pan away from you.
3. Repeat the same process with the second slice of bread, placing it next to the first slice. The bottom edges of the two slices should be aligned, with the fried egg surrounding them.
4. Continue cooking until the eggs are completely set on the bottom and mostly cooked through on top, another 1 to 2 minutes. Slide a large spatula under the bread and flip the entire omelet in one motion. Place the cheese, mustard side up, on the omelet, covering the bread. Place the ham on top of one of the cheese slices. Using a spatula, fold one side of the omelet (not the bread side) over the cheese and ham, then fold the other side over. Fold in half so the bread slices stack to form a sandwich.
5. Broil until the bread is golden brown on the bottom and the cheese begins to melt, 1 to 2 minutes. Reduce the heat if the bread starts to burn before the cheese melts. Flip and broil until the other side is golden brown, 1 to 2 minutes. Transfer the sandwich to a plate and sprinkle with powdered sugar.