| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | Cheese, Seasonings | 2 | Servings |
INGREDIENTS
| 4 | lg | Eggs |
| 1 | ts | Water |
| 1/4 | ts | Salt, or to taste |
| 1/8 | ts | White pepper |
| 1 | tb | Fresh parsley, chopped |
| 1 | tb | Butter |
| 3 | Chive blossoms | |
| ;broken into florets | ||
| 3 | tb | Swiss cheese, grated |
| Whole chive blossoms |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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