Wednesday, April 6, 2011

Chive Time

Chives are popping up all over my gardens. It took me years to get chives to grow and now they are everywhere. Fortunately, I love anything with chives so you will be seeing many chive recipes here. My family loves omelets made with fresh garden herbs so it was time for me to make a chive omelet.

Five large eggs makes an omelet for three people or two very hungry ones.

For the best flavor, cut the chives just before using them. I plant two urns right by my garden room doors so I can just open the door and snip away whenever I need something.

Whisk the eggs.

Grate some cheese. I used Double Gloucester.

Melt a bit of butter in a non stick pan.

Pour in the whisked eggs.

Sprinkle with some freshly cracked black pepper and some sea salt.

Sprinkle generously with chopped chives.

Gently lift the edges and allow the liquid egg to run to the bottom. This works best if you use your spatula with the chickens on it!

Let it cook over medium heat until the eggs are set.

Sprinkle on the grated cheese.

Flip each side to the center and then flip the whole omelet over in the pan and remove from heat. Let it sit for a minute or two.

Place it on a plate and sprinkle with more freshly chopped chives.