Caviar And Potato Omelette
|Thin skinned red potatoes/Thin skinned white potatoes||2 Ounce, cut into 1/4-inch chunks to make about 1/3 cup (1 Small Sized)|
|Salt||1⁄4 Teaspoon, divided|
|Unsalted butter||1 Tablespoon|
|Scallions||2 Large, thinly sliced to make about 4 tablespoons (Long Tips Reserved, Greens And Whites Divided)|
|Low carb whole milk dairy beverage||2 Tablespoon|
|Sour cream||1 Tablespoon|
|Red caviar/Black caviar||1 Teaspoon|
1. Put potato in a small nonstick skillet. Add water just to cover and 1/8 teaspoon of the salt. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until potato is tender, 8 to 12 minutes. Drain; transfer potato to a plate.
2. Wipe out skillet. Melt butter in skillet over medium-low heat. Add 3 tablespoons of the scallions (all whites and some greens) and cook until wilted, about 2 minutes. Add potato and stir to coat with butter.
3. Meanwhile, beat eggs, dairy beverage, pepper, and 1/2 teaspoon salt in a small bowl. Pour into skillet. Cook, shaking pan and lifting up the edges of cooked egg to allow uncooked egg to flow underneath, until omelet is set, about 4 minutes.
4. Remove from heat, fold over omelet, and slide onto a warm plate. Top with sour cream and caviar. Sprinkle with remaining tablespoon scallion greens and tips and serve.