Cheesy Chive Blossom Omelet – Cheese

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

———————————-GARNISH———————————- Whole chive blossoms 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.