Protein Hit

I don't eat a lot of eggs. I can't face them early in the morning and usually by lunchtime I'm looking for something I don't have to cook. Every now and then, however, I'm in the mood for their rich protein and breakfasty goodness.

My Beloved was hungry around eleven one Sunday morning recently, so I decided to whip up an omelet with some Black Forest ham and Jarlsberg Swiss cheese we had in the reefer. When I went to take those out, I noticed a carton of creme fraiche that had sat, neglected and lonely, in the fridge for quite some time, so I had the idea of adding some of that, too.

The result was one of the best omelets it has ever been my pleasure to devour. All I did was plop four teaspoons of creme fraiche here and there in the four-egg omelet we shared. The mild ham and cheese were lent a creamy richness by the creme fraiche, which melted and swam around a bit, leaving just the slightest hint of a tang everywhere it went. It seemed to slow the cooking down a bit, too, so when it was finished the omelet had a golden brown bottom and a fluffy, creamy center fit for a food stylist's camera.

Next time you have an urge for a serious protein hit, think about adding creme fraiche to turn your omelet from plain to patrician.