Cheesy chive blossom omelet
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Eggs |
| 1 | teaspoon | Water |
| ¼ | teaspoon | Salt, or to taste |
| ⅛ | teaspoon | White pepper |
| 1 | tablespoon | Fresh parsley, chopped |
| 1 | tablespoon | Butter |
| 3 | Chive blossoms | |
| ;broken into florets | ||
| 3 | tablespoons | Swiss cheese, grated |
| Whole chive blossoms | ||
Directions
GARNISH
Whisk together eggs, water, salt, pepper and parsley.
Melt butter in a 10" omelet pan just until butter sizzles (don't let it brown). Pour in egg mixture, shaking pan immediately. With the flat side of a fork, stir eggs and move and tilt pan in a circular motion until eggs begin to set. Sprinkle chive florets and cheese down the center; allow cheese to melt slightly, then fold omelet over and serve immediately. Garnish with whole chive blossoms.
From 1994"Shepherd's Garden Seeds Catalog," pg. 79. Posted by Cathy Harned.