Artichoke, Brie and Crabmeat Omelets with Lemon Creme Fraiche and Caviar

1. 1

   Preheat the oven to 200 degrees F.

2. 2

   In a small bowl, whisk together the creme fraiche with 1 tablespoon of the lemon juice, 1/2 teaspoon of the tarragon, and a pinch of salt.

3. 3

   Set aside.

4. 4

   In a bowl or large measuring cup, beat the eggs with the herbes de Provence, 1/2 teaspoon of salt, and pepper.

5. 5

   In a small bowl, combine the crabmeat with 1 teaspoon of the lemon juice, 1 teaspoon of the tarragon, the parsley, and a pinch of salt.

6. 6

   In a small skillet, melt 1 1/2 teaspoons of the butter over medium-high heat.

7. 7

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

8. 8

   Cook until the eggs are just barely set in the center and the bottom is lightly golden brown, about 2 minutes.

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

    Serve immediately with toasted brioche.

* Per serving · 4 servings · Values may vary.