from Lauraine DuPont
4 eggs
4 Tbsp milk
1/2 tsp salt
pepper to taste
1 Tbsp parsley, cut very fine
1 tsp chives, cut very fine
2 Tbsp butter
12 chive blossoms
Beat eggs, add milk (can substitute water), seasoning, parsley and chives.
Melt the butter till it’s very hot in a heavy pan and pour in the mixture, stir briefly. Reduce the heat as soon as the edges begin to set. When eggs are set, sprinkle the blossoms over the omelet, and fold it.
Slide out onto a plate and serve.  The blossoms add a delicious flavor and color to the omelet.