I've never eaten a chive flower. Heck, I've never even seen a chive flower before. They're neat. Really chive-y, but purple and pretty. At our CSA, they suggested we just throw them into a salad. Well, it's a bit too strong for that for me. But, getting some inspiration from this blog (about the only chive flower recipe I found on google), I decided to make an omelet. I adapted a lot of the ingredients to what I had, but left the two biggies the same: eggs and chive flowers.
End result: outstanding! Here's what it looked like:
Want the recipe? Never fear! You can't stop me from reciping. I just made that word up! Ha, ha, spell checker, I don't care that you don't think it's a word!
Splash of milk
1 tablespoon finely diced onion
1/2 clove garlic, finely diced
1 teaspoon minced fresh chives (additional for garnishing if desired)
1/2 teaspoon minced fresh parsley (additional for garnishing if desired)
Petals from one chive flower (additional chive flower for garnishing if desired)
2 tablespoons minced spinach (additional for garnishing if desired)
1/4 cup crumbled feta (additional for garnishing if desired)
2 teaspoons olive oil
Place olive oil in skillet over medium heat. Add onions and garlic and saute about 2 minutes.
Meanwhile, whisk eggs and milk until lightly frothy. Add chives, parsley, chive flower petals, and spinach. It will be VERY herb-y.
Pour egg mixture into skillet with the onions and garlic. If the onions and garlic collect around the outside, quickly mix them in before the eggs start to set. Or just leave them along the outside.
Cook until eggs are almost set on top. Add feta cheese and cook an additional minute or two.
Slide the omelet out onto a plate, folding in half as it slides out of the pan. Garnish with additional, well, everything. If you'd like.
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