Ingredients
12 large eggs2 tablespoons 2% milkSalt and pepper to taste2 tablespoons butter1 pound salmon fillets, cooked and flaked3 cups shredded Swiss cheese2 tablespoons snipped fresh dill3/4 cup creme fraiche or sour cream6 fresh dill sprigs
Preparation
In a large bowl, whisk the eggs, milk, salt and pepper until blended.
For each omelet, in an 8-in. cast-iron or other 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 until eggs are completely set, 1-2 minutes. Fold omelet in half; transfer to a plate. Top with 2 tablespoons creme fraiche and a dill sprig. Repeat for remaining omelets.
