- March 25, 2014 at 11:21 pm #340415mosParticipant
Blue Flower Chive Omelet
4 tbs milk
Salt and pepper to taste
2 tbs minced chives
3 tbs butter
About a dozen or so chive blossoms, gently washed and dried
Melt the butter in a frying pan. Combine eggs, milk, salt, pepper, and chives in a blender and pour into the hot, buttered pan. As the edges of the omelet begin to set, reduce the heat somewhat and with a spatula turn the uncooked eggs to the bottom of the skillet until they are all cooked.
Sprinkle the washed chive blossoms across the top of the eggs and then fold the omelet over and let cook another few minutes. Serve. Yield: 2 servings
- March 26, 2014 at 12:17 pm #452688
I don’t think I ever stopped to think about what color a chive flower is, lol. This sounds delicious, thank you for sharing Mos!
- March 26, 2014 at 10:48 pm #452727mosParticipant
As I learned from my DD, the herbologist (she’s certified to make medicinal teas, tinctures, and dietary recommendations), there are a lot of blossoms that we can consume. While visiting her, she asked me to include petals from day lilies in her garden in a chef’s salad that I was making for our lunch. I was skeptical, but it was fabulous! They provided a mild sweet taste that blended well!
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