| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Swiss |
Eggs |
2 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1 |
ts |
Water |
|
|
Salt and pepper |
| 1 |
ts |
Chopped fresh parsley |
| 1 |
tb |
Sweet butter |
| 3 |
|
Chive blossoms; broken into individual florets |
| 2 |
tb |
Grated Swiss |
INSTRUCTIONS
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Date: Sat, 22 Apr 1995 11:28:04 GMT
Whisk together eggs, water, salt, pepper and parsley. Melt butter in an
omelette pan over high heat until butter sizzles. Pour in egg mixture,
shaking pan immediately. With the flat side of a fork, stir eggs and tilt
pan in a circular motion until eggs have begun to set. Sprinkle chive
florets and cheese down the center, then fold omelet over. Garnish with
chive blossoms and serve.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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