Omelet With Lavender and Chèvre

Something I put together recently but the idea for using lavender in an omelet has been swimming through my brain for a year or two. To residents of the Pacific Northwest: I tried two different varieties of chèvre for this recipe: River's Edge 'Roasted Hazelnut and Frangelico' and 'Up in Smoke' ("smoked fresh chèvre, wrapped in smoked maple leaves which are spritzed with bourbon for extra smoky flavor". I don't make this stuff up.) Note-this is the recipe I use to prepare the omelet: The Omelet by Alton Brown. I debated on adding shallots to the omelet...

• Ready In: 7 mins
• Yields: 1 omelet

Ingredients

• 3  eggs, unshelled (placed in a bowl of warm water for 5 minutes)
•  salt and black pepper, to taste
• 1  teaspoon butter or 1  teaspoon olive oil
• 1 -1 1⁄2 ounce  chevre cheese, crumbled
• 1  teaspoon  fresh  lavender, minced (ok to use 1/2 teaspoon dried lavender-crush between your fingers)

• Garnish

•  cracked black pepper
•  one sprig fresh  lavender
•  fresh herb, your choice

Directions

1. Prepare omelet recipe up to the beginning of Step #5 and proceed as follows:
2. Distribute the chèvre cheese on top of the omelet.
3. Add a sprinkle of cracked black pepper and garnish with a sprig of lavender.
4. If desired, garnish the top of the omelet with a light sprinkle of fresh herbs of choice: chives, French tarragon, Italian parsley, etc.