The addition of chive blossom florets and chopped leaves, plus the citrus zing of lemon make this potato salad extraordinary.
1 teaspoon water
1/4 teaspoon salt to taste
1/8 teaspoon white pepper
1 teaspoon chopped fresh parsley
1 tablespoons sweet butter
3 young chive blossoms, broken into individual florets
2 tablespoons grated Swiss cheese
Garnish: whole chive blossoms
In a small bowl whisk together eggs, water, salt, pepper and parsley.
Melt butter in a 10-inch omelet pan over high heat until the butter sizzles, but has not started to brown. Pour in egg mixture, shaking pan immediately.
With the flat side of a fork, stir eggs and move and tilt pan in 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.
Garnish with whole chive blossoms.
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