Dilled Salmon Omelets with Creme Fraiche

Ingredients

• 12 large eggs
• 2 tablespoons 2% milk
• Salt and pepper to taste
• 2 tablespoons butter
• 1 pound salmon fillets, cooked and flaked
• 3 cups shredded Swiss cheese
• 2 tablespoons snipped fresh dill
• 3/4 cup creme fraiche or sour cream
• 6 fresh dill sprigs

Directions

1. In a large bowl, whisk the eggs, milk, salt and pepper until blended.
2. 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 edge, letting uncooked portion flow underneath. Cook until eggs are nearly set.
3. 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.