Dilled Salmon Omelets with Creme Fraiche Recipe

3.5 3 3
Dilled Salmon Omelets with Creme Fraiche Recipe
Dilled Salmon Omelets with Creme Fraiche Recipe photo by Taste of Home
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Dilled Salmon Omelets with Creme Fraiche Recipe

Read Reviews
3.5 3 3
Publisher Photo
This is one of our biggest hits on our menu. It has so much flavor with the dill and rich salmon that it will impress everyone at how fancy it is.—Nutmeg Country Inn, Susan Goodman, Wilmington, Vermont
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch

Ingredients

  • 12 eggs
  • 2 tablespoons milk
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 1 pound salmon fillets, cooked and flaked
  • 3 cups (12 ounces) shredded Swiss cheese
  • 2 tablespoons snipped fresh dill
  • 3/4 cup creme fraiche or sour cream
  • 6 fresh dill sprigs

Directions

In a large bowl, whisk the eggs, milk, salt and pepper until blended.
For each omelet, in an 8-in. ovenproof skillet, melt 1 teaspoon butter over medium heat. Pour 1/2 cup egg mixture into the pan. Sprinkle with 1/3 cup salmon, 1/2 cup cheese and 1 teaspoon snipped dill. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set.
Broil 6 in. from the heat for 1-2 minutes or until eggs are completely set. Fold omelet in half; transfer to a plate. Top with 2 tablespoons creme fraiche and a dill sprig. Repeat for remaining omelets. Yield: 6 servings.
Originally published as Dilled Salmon Omelets with Creme Fraiche in Taste of Home

Nutritional Facts

1 each: 632 calories, 48g fat (24g saturated fat), 553mg cholesterol, 374mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 44g protein.

  • 12 eggs
  • 2 tablespoons milk
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 1 pound salmon fillets, cooked and flaked
  • 3 cups (12 ounces) shredded Swiss cheese
  • 2 tablespoons snipped fresh dill
  • 3/4 cup creme fraiche or sour cream
  • 6 fresh dill sprigs
  1. In a large bowl, whisk the eggs, milk, salt and pepper until blended.
  2. For each omelet, in an 8-in. ovenproof skillet, melt 1 teaspoon butter over medium heat. Pour 1/2 cup egg mixture into the pan. Sprinkle with 1/3 cup salmon, 1/2 cup cheese and 1 teaspoon snipped dill. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set.
  3. Broil 6 in. from the heat for 1-2 minutes or until eggs are completely set. Fold omelet in half; transfer to a plate. Top with 2 tablespoons creme fraiche and a dill sprig. Repeat for remaining omelets. Yield: 6 servings.
Originally published as Dilled Salmon Omelets with Creme Fraiche in Taste of Home

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Reviews forDilled Salmon Omelets with Creme Fraiche

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MY REVIEW
chezshea User ID: 3621564 105382
Reviewed Jan. 31, 2010

"For lower fat and cholesterol :

Use one egg :one white ratio , 6 eggs and 6 egg whites in this recipe.-Even less “yolks” when Doctor or your Dietician suggest..
Use 1% fat milk instead of full fat milk.
Use pan spray onstead of butter.
Use “Greek style yogurt” instead of Creme Fraiche
Made this way with no complaints, and happier arteries!
Wonderful combination of flavors...A few fresh diced tomatoes in the filling change the taste to "garden fresh" and lowers the calorie count as well. (Different not better.)"

MY REVIEW
tkarinas User ID: 4389335 182031
Reviewed Jan. 31, 2010

"I would definitely make this again, but not when my third son is home, as he is deathly allergic to seafood. It is good though, and definitely a keeper."

MY REVIEW
smfox User ID: 2989596 144433
Reviewed Jan. 31, 2010

"This says it is heart healthy but look at sat fats and cholestrial and calroies??? How can this be?

Didn't make!!!! but sounds good"

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