Lemon and Cream Omelet Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 - Eggs
  • 3 tablespoons - Creme Fraiche
  • 1 tablespoons - Butter
  • 1 1/2 tablespoons - Lemon Marmalade
  • 1 tablespoons - Toasted Pine Nuts
  • - Fleur De Sel
  • - Powerdered Sugar
  • Directions:

    In a medium bowl, lightly beat eggs with 2 tablespoons crème fraîche. Place a 10-inch frying pan or skillet over medium-high heat. When pan is hot, add butter, and once it has melted and just begun to brown, pour in egg mixture.

    When eggs begin to set, tilt pan toward you and, using a spatula, lift edges of omelet so uncooked egg can run underneath. Next, tilt pan away from you. Repeat until omelet is set but still slightly runny on top, about two minutes. Remove pan from heat and slide omelet onto a plate. Line center of omelet with 1 tablespoon crème fraîche, lemon marmalade and toasted pine nuts. Sprinkle with fleur de sel to taste, then fold omelet in thirds. If you like, dust with powdered sugar, a few extra pine nuts and more fleur de sel.

    Brief Description

    Citrusy take on a French omelet

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  French

    Prep Time: 15 min


    WSJ Off Duty, 1/26/2013, by Charlotte Druckman

    Posted By:


    Posted On:

    January 26, 2013

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