INGREDIENTS

INSTRUCTIONS

In a small bowl whisk together eggs, water, salt, pepper, and
parsley. Melt butter in a 10-inch omelet pan over high heat until
butter sizzles but has not started to brown. Pour in the 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 the omelet over and serve. Garnish with
whole chive blossoms.
Recipe Source: RECIPES FROM A KITCHEN GARDEN by Renee Shepard From the
08-21-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-27-1994
Recipe by: Renee Shepard
Converted by MM_Buster v2.0l.

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