CHEERS TO THE FIRST DAY OF SUMMER (and HONORING FATHER'S DAY)! ~ CHIVE BLOSSOM OMELET

"A simple enough pleasure, surely, to have breakfast alone with one's husband, but how seldom married people in the midst of life achieve it."

~ Anne Morrow Lindbergh

CHIVE BLOSSOM OMELET

~ A seasonal treat captured when chive blossoms first bloom

4 fresh organic eggs

4 Tbsp. sour cream

pinch of coarse salt and freshly ground black pepper
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.