Working from home on Thursdays presents a unique challenge in finding a quick, efficient lunch that enables me to return to my work as soon as I can.

Scouring the refrigerator for ideas, I came up with eggs, some leftover smoked salmon, and a nearly-empty tub of creme fraiche.

Today's Thursday Lunch Report for February 14, 2008 is a Smoked Salmon and Creme Fraiche Omelet.
2 eggs, beaten
3 Tbs smoked salmon, chopped
2 Tbs creme fraiche
Butter

Set a nonstick saute pan over high heat for about 3 minutes, then add a pat of butter and swirl the pan to coat evenly. Wait for the butter to melt completely and to stop foaming before proceeding.

Pour the beaten eggs into the pan and swirl the pan to coat completely. Set the pan onto the heat and use a spatula to lift the cooked edges of the omelet up, allowing the uncooked egg to run underneath.

When the top of the omelet is dry, or nearly dry, spread the smoked salmon down the center of the pan. Dollop the creme fraiche in two or three spots on top of the salmon.

Fold the omelet so that the edge barely covers the smoked salmon, then fold again into a neat package. Season to taste with salt and pepper.