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Name: Cheesy Chive Blossom Omelet
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 4 lg Eggs; 1/8 ts White pepper; or to taste; 1 ts Fresh parsley chopped; 1/4 ts Salt or adjust amount to taste; 2 tb Swiss cheese; grated; 1 ts Water; 3 Young chive blossoms; broken; 1 tb Butter; sweet; Individual florets; Chive blossoms; whole

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INGREDIENTS

4 lg Eggs
1/8 ts White pepper; or to taste
1 ts Fresh parsley ; chopped
1/4 ts Salt ; or adjust amount to taste
=== GARNISH ===
2 tb Swiss cheese; grated
1 ts Water
3 Young chive blossoms; broken
1 tb Butter; sweet
Individual florets
Chive blossoms; whole

Servings

INSTRUCTIONS

In a small bowl whisk together eggs, water, salt, pepper, and parsley. Melt butter in a 10-inch omelet pan over high heat until butter sizzles but has not started to brown. Pour in the 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 the omelet over and serve. Garnish with whole chive blossoms. Recipe Source: RECIPES FROM A KITCHEN GARDEN by Renee Shepard From the 08-21-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1994 Recipe by: Renee Shepard

NOTES

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Cheesy Chive Blossom Omelet

4 lg Eggs
1/8 ts White pepper; or to taste
1 ts Fresh parsley chopped
1/4 ts Salt or adjust amount to taste
 === GARNISH ===
2 tb Swiss cheese; grated
1 ts Water
3 Young chive blossoms; broken
1 tb Butter; sweet
 Individual florets
 Chive blossoms; whole

In a small bowl whisk together eggs, water, salt, pepper, and  parsley. Melt butter in a 10-inch omelet pan over high heat until  butter sizzles but has not started to brown. Pour in the 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 the omelet over and serve. Garnish with  whole chive blossoms.    Recipe Source: RECIPES FROM A KITCHEN GARDEN by Renee Shepard From the  08-21-1991 issue - The Springfield Union-News    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    07-27-1994    Recipe by: Renee Shepard

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Nutrition

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Serving Size: 1 Serving (511g)
Recipe Makes: 2 servings

Calories: 768
Calories from Fat: 499 (65%)

Amt Per Serving		% DV

	Total Fat 55.5g	74 %
	Saturated Fat 19.1g	96 %
	Monounsaturated Fat 20.6g
	Polyunsanturated Fat 7g
Cholesterol 2130.3mg		655 %
Sodium 702.2mg		24 %
Potassium 691.7mg		18 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 4.2g
Protein 63.1g		90 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 768

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