Caviar and lemon crème fraîche omelette

November 11, 2010 (Last Updated: January 11, 2019)
Caviar and lemon crème fraîche omelette recipe

Caviar and lemon crème fraîche omelette

Serves: 2
Cooking Time: 20 mins


  • zest and juice of 1 small lemon
  • 100ml crème fraîche
  • salt and freshly ground black pepper, to taste
  • 6 large eggs
  • 15ml (1 tbsp) fresh cream
  • 15ml (1 tbsp) water
  • 10ml (2 tsp) butter
  • 30ml (2 tbsp) caviar
  • 30ml (2 tbsp) fresh chives, finely chopped



In a bowl, mix together the lemon juice, zest and crème fraîche and season. Cover and refrigerate while preparing the eggs.


In another bowl, beat the eggs, cream and water with a fork and season.


Heat the butter in a non-stick frying pan over medium to high heat. When the butter foams, pour in the egg mixture. Once cooked to your liking, fold over and lift onto a serving plate.


Using a small sharp knife, make a deep slit in the top of the omelette. Spoon in the lemon crème fraîche, top with the caviar and sprinkle with the chives. Serve immediately.

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