Active Time
N/A
Total Time
10 MIN
Yield
Serves : 1
© Ellie Miller

How to Make It

Step 1    

Roll out the caviar between two sheets of plastic wrap to a 5-by-8-inch rectangle 1/8 inch thick. Cut half of it into 1/2-inch strips. Finely dice the remaining caviar and transfer to a small bowl. Stir in the sour cream and all but a pinch of the chives.

Step 2    

In a small bowl, beat the eggs until frothy and season with salt and pepper. In a 6-inch nonstick skillet, melt the butter over high heat until the foam subsides. Add the eggs and stir constantly with a heatproof rubber spatula, while shaking the skillet, until the eggs are set but still moist.

Step 3    

Off the heat, dollop the sour cream mixture across the center of the eggs. Shake the skillet to loosen the omelet, then fold one-third of the eggs over the filling. Tilt the skillet and turn the omelet onto a plate, folding it over itself as you tilt. Garnish with the caviar strips, sprinkle with the remaining chives and serve right away.

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