Prep 5 mins
Cook 5 mins
From Recipesource, this is a lovely way to use chive blossoms!
- 4 large eggs
- 1 teaspoon water
- 1⁄4 teaspoon salt, to taste
- 1⁄8 teaspoon black pepper, to taste
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon butter
- 3 chive blossoms, broken into florets
- 3 tablespoons swiss cheese, grated
- 1 whole chive blossoms, garnish
- Whisk together eggs, water, salt, pepper and parsley.
- Melt the butter in a 10" omelet pan(or skillet) just until butter sizzles not letting it brown.
- Pour in egg mixture, shaking the pan quickly. 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.
Lovely light omelet, enjoyed it very much. I snipped some chives into the mix with the blossoms, both chives and parsley fresh from the garden, delicious!! I used a little more Swiss than called for and it ran out when I cut it in half, but mmmm sooo good! thanks for posting, i will be making it again.
Perfect omelet! The Swiss cheese did not overpower the omelet and was the perfect amount. Fresh chive blossoms and parsley from our garden made for a memorable anniversary breakfast this morning! Thank you for posting the recipe. PS I reduced the eggs to three and warmed the unshelled eggs first for five minutes in a bowl of warm water.
A lovely breakfast omelet! We really enjoyed the delicate flavor and beautiful presentation of the Cheesy Chive Blossom Omelet!! Made for the April Showers Brings May Flowers Photo Forum Challenge '08-- thanks Sharon123 for another great recipe!!!