The Best of Shaker Cooking/Amy Bess Miller and Persis Fuller 1993

Sister Abigail's Blue Flower Omelet
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
4 eggs 4 tablespoons milk or water 1/2 teaspoon salt
1/8 teaspoon pepper 1 tablespoon minced parsley 1 teaspoon minced chives
2 tablespoons best butter 12 chive blooms



1 This delicious omelet can be made only when the chives are in full bloom.
2 Take the eggs and beat them just enough to blend whites and yolks well. Add milk or water, seasoning, minced parsley, and chives. Melt butter in a heavy iron skillet; pour in the mixture. When the edges of omelet begin to set, reduce the heat. With a broad pancake spatula stir uncooked eggs to the bottom of skillet until all ingredients are cooked. (This gives the omelet a golden color when folded over.) Then sprinkle the washed blooms over the omelet and fold. Serve immediately on hot platter. The blue blossoms add a delicious flavor to the dish.

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