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Dilled Salmon Omelets with Creme Fraiche

This is one of our biggest hits on our inn's menu. It has so much flavor with the dill and rich salmon that it will impress everyone at how fancy it is.—Susan Goodman, Wilmington, Vermont
  • Total Time
    Prep: 15 min. Cook: 5 min./batch
  • Makes
    6 servings

Ingredients

  • 12 large eggs
  • 2 tablespoons 2% milk
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 1 pound salmon fillets, cooked and flaked
  • 3 cups shredded Swiss cheese
  • 2 tablespoons snipped fresh dill
  • 3/4 cup creme fraiche or sour cream
  • 6 fresh dill sprigs

Directions

  • In a large bowl, whisk the eggs, milk, salt and pepper until blended.
  • For each omelet, in an 8-in. cast-iron or other ovenproof skillet, melt 1 teaspoon butter over medium heat. Pour 1/2 cup egg mixture into the pan. Sprinkle with 1/3 cup salmon, 1/2 cup cheese and 1 teaspoon snipped dill. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set.
  • Broil 6 in. from the heat until eggs are completely set, 1-2 minutes. Fold omelet in half; transfer to a plate. Top with 2 tablespoons creme fraiche and a dill sprig. Repeat for remaining omelets.
Nutrition Facts
1 omelet: 632 calories, 48g fat (24g saturated fat), 553mg cholesterol, 374mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 44g protein.

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