| 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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