Omelet with Pressed Caviar and Sour Cream
Need a gluten free, primal, and pescatarian main course? Omelet with Pressed Caviar and Sour Cream could be a spectacular recipe to try. One serving contains 498 calories, 33g of protein, and 40g of fat. This recipe serves 1. Head to the store and pick up salt and pepper, chives, butter, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 10 minutes.
Instructions
Roll out the caviar between two sheets of plastic wrap to a 5-by-8-inch rectangle 1/8 inch thick.
Cut half of it into 1/2-inch strips. Finely dice the remaining caviar and transfer to a small bowl. Stir in the sour cream and all but a pinch of the chives.
In a small bowl, beat the eggs until frothy and season with salt and pepper. In a 6-inch nonstick skillet, melt the butter over high heat until the foam subsides.
Add the eggs and stir constantly with a heatproof rubber spatula, while shaking the skillet, until the eggs are set but still moist.
Off the heat, dollop the sour cream mixture across the center of the eggs. Shake the skillet to loosen the omelet, then fold one-third of the eggs over the filling. Tilt the skillet and turn the omelet onto a plate, folding it over itself as you tilt.
Garnish with the caviar strips, sprinkle with the remaining chives and serve right away.