(1 Omelet – multiply as needed)
- 3 eggs
- 1 Tbsp. butter
- 2 oz smoked salmon, lox or gravlax
- 2+ Tbsp. crème fraîche or sour cream
- Red pepper flakes to taste (optional garnish)
Preheat oven or large toaster oven to broil.
Whisk three eggs together in a bowl.
Place a small omelet pan (with a metal or oven-safe handle) on a stove-top burner on medium-high heat.
Melt just enough butter to coat the pan, about 1 tablespoon.
Pour the eggs into the omelet pan.
While the top is starting to set, but still partially liquid, place the pan in the heated oven with the door partially opened and the handle sticking out, if possible.
When the top starts to “puff up” remove the pan and place it back on the burner.
Drizzle some crème fraîche or sour cream (about 1-2 tablespoons) on the eggs and place one layer of salmon on top (1-2 pieces, each 1 ounce).
Gently, but quickly, fold in half (lifting one side with a soft spatula) before the salmon cooks.
Top with a dollop (or a heart) of crème fraîche or sour cream and an optional pinch of pepper flakes.
Serve with a chilled Rosé.
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Multiply the recipe as needed, but never cook more than one omelet at a time.