Whisk together eggs, water, salt, pepper and parsley.
2.
Melt butter in a 10" omelet pan just until butter sizzles (don't let it brown). Pour in egg mixture, shaking pan immediately. With the flat side of a fork, stir eggs and move and tilt pan in a circular motion until eggs begin to set. Sprinkle chive florets and cheese down the center; allow cheese to melt slightly, then fold omelet over and serve immediately. Garnish with whole chive blossoms.
From 1994 "Shepherd's Garden Seeds Catalog," pg. 79. Posted by Cathy Harned.
