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1
Preheat the oven to 200 degrees.
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2
In a small bowl whisk together the creme fraiche with 1 Tbsp.
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3
of the lemon juice, 1/2 tsp.
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4
of the tarragon, and a healthy pinch of salt.
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Set aside.
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6
In a bowl or possibly large measuring c., beat the Large eggs with the herbes de Provence, 1/2 tsp.
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of salt and pepper.
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8
In a small bowl, combine the crabmeat with 1 tsp.
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of the lemon juice, 1 tsp.
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of the tarragon, the parsley, and a healthy pinch of salt.
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11
In a small skillet, heat 1 1/2 tsp.
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of the butter over medium-high heat.
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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.
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14
Cook till the Large eggs are just barely set in the center and the bottom is lightly golden, about 2 min.
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15
Arrange a layer of artichoke heart slices down the center of the omelet, topped by the sliced cheese and crabmeat.
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16
With a rubber spatula, fold the omelet over the filling and gently slide onto a serving plate.
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17
Place the plate in the warmed oven while making omelets with the remaining ingredients.
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18
Drizzle 1/4 c. of the lemon creme fraiche over each omelet and top each with 1/2 oz of caviar.
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19
Serve immediately with toasted brioche.
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20
This recipe yields 4 servings.
