Artichoke, Brie And Crabmeat Omelets, Creme Fraiche, Caviar Recipe

1. 1

   Preheat the oven to 200 degrees.

2. 2

   In a small bowl whisk together the creme fraiche with 1 Tbsp.

3. 3

   of the lemon juice, 1/2 tsp.

4. 4

   of the tarragon, and a healthy pinch of salt.

5. 5

   Set aside.

6. 6

   In a bowl or possibly large measuring c., beat the Large eggs with the herbes de Provence, 1/2 tsp.

7. 7

   of salt and pepper.

8. 8

   In a small bowl, combine the crabmeat with 1 tsp.

9. 9

   of the lemon juice, 1 tsp.

10. 10

    of the tarragon, the parsley, and a healthy pinch of salt.

11. 11

    In a small skillet, heat 1 1/2 tsp.

12. 12

    of the butter over medium-high heat.

13. 13

    Add in 1/4 of the Large eggs (about 1/2 c.) to the skillet, and tilt the pan to completely coat the bottom of the pan.

14. 14

    Cook till the Large eggs are just barely set in the center and the bottom is lightly golden, about 2 min.

15. 15

    Arrange a layer of artichoke heart slices down the center of the omelet, topped by the sliced cheese and crabmeat.

16. 16

    With a rubber spatula, fold the omelet over the filling and gently slide onto a serving plate.

17. 17

    Place the plate in the warmed oven while making omelets with the remaining ingredients.

18. 18

    Drizzle 1/4 c. of the lemon creme fraiche over each omelet and top each with 1/2 oz of caviar.

19. 19

    Serve immediately with toasted brioche.

20. 20

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.