Caviar And Potato Omelette Recipe
Ingredients
| White potato | 1 Small, cut in to chunks | |
| Salt | 1/4 Teaspoon, divided | |
| 1 tablespoon unsatted butter | ||
| Scallions | 2 Large, thinly sliced | |
| Eggs | 2 Large | |
| 2 tablespoons reduced-carb, whole-milk dairy beverage | ||
| Pepper | 1/8 Teaspoon | |
| Sour cream | 1 Tablespoon | |
| 1 teaspoon red or black caviar | ||
Directions
1. Put potato in a small nonstick skillet. Add water just to cover and 1/8 teaspoon of the salt. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until potato is tender, 8 to 12 minutes. Drain; transfer potato to a plate.
2. Wipe out skillet. Melt butter in skillet over medium-low heat. Add 3 tablespoons of the scallions (all whites and some greens) and cook until wilted, about 2 minutes. Add potato and stir to coat with butter.
3. Meanwhile, beat eggs, dairy beverage, pepper, and 1/2 teaspoon salt in a small bowl. Pour into skillet. Cook, shaking pan and lifting up the edges of cooked egg to allow uncooked egg to flow underneath, until omelet is set, about 4 minutes.
4. Remove from heat, fold over omelet, and slide onto a warm plate. Top with sour cream and caviar. Sprinkle with remaining tablespoon scallion greens and tips and serve.
2. Wipe out skillet. Melt butter in skillet over medium-low heat. Add 3 tablespoons of the scallions (all whites and some greens) and cook until wilted, about 2 minutes. Add potato and stir to coat with butter.
3. Meanwhile, beat eggs, dairy beverage, pepper, and 1/2 teaspoon salt in a small bowl. Pour into skillet. Cook, shaking pan and lifting up the edges of cooked egg to allow uncooked egg to flow underneath, until omelet is set, about 4 minutes.
4. Remove from heat, fold over omelet, and slide onto a warm plate. Top with sour cream and caviar. Sprinkle with remaining tablespoon scallion greens and tips and serve.
Chef
