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Sour Cream and Toasted Caraway Omelet

Sour Cream and Toasted Caraway Omelet 1.000

Deb Lindsey for The Washington Post

Nov 5, 2014

At Prune, chef Gabrielle Hamilton likes the omelet folded in half in the pan, cooked just long enough to set but not enough to pick up color, and served with the curved edge adjacent to the curved edge of the plate.


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Tested size: 1 servings

  • 2 teaspoons caraway seed
  • 2 large eggs
  • 1 tablespoon heavy cream
  • 1 tablespoon unsalted butter
  • 2 tablespoons sour cream, whipped smooth with a spoon, at room temperature
  • Kosher salt
  • Freshly ground black pepper


Warm a plate.

Toast the caraway seed in an 8-inch skillet over medium heat until fragrant and lightly browned, shaking the pan to avoid scorching. Transfer to a plate; cool, then crush the seeds.

Use a fork to thoroughly whisk together the eggs and cream in a medium bowl until the mixture is an evenly colored pale yellow.

Melt the butter in the same skillet, over medium-low heat, just until foamy. Pour in the egg mixture; cook undisturbed for a few minutes, so the bottom sets.

As the eggs cook at the center, pull a flexible spatula across the eggs' surface, until they are just set. Gently smooth/tuck in the outer edges so they do not become dry and wispy. Turn off the heat.

Spoon the sour cream and the toasted, crushed caraway seed down the center of the omelet. Season the eggs lightly with salt and pepper. Use the spatula to fold the omelet in half; it should not be browned on either side.

Turn the omelet onto the warmed plate. Serve right away.

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Recipe Source

Adapted from Gabrielle Hamilton's "Prune" (Random House, 2014).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 370

% Daily Values*

Total Fat: 33g 51%

Saturated Fat: 17g 85%

Cholesterol: 440mg 147%

Sodium: 400mg 17%

Total Carbohydrates: 4g 1%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 14g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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