~ A seasonal treat captured when chive blossoms first bloom
2 tsp. fresh chopped parsley
1 Tbsp. fresh chopped chives
2 Tbsp. unsalted butter
12 rinsed & patted dry chive blossoms
- Lightly beat eggs, sour cream, salt, pepper, parsley and chives.
- Preheat omelet pan and melt butter. Pour in egg mixture and leave undisturbed until omelet begins to set. Lower heat and, tipping pan slightly, lift edges to let uncooked egg run underneath.
- When omelet is firm, sprinkle with chive blossoms and fold in half.