Sister abigail’s blue flower omelet recipe
Sister Abigail’s Blue Flower Omelet recipe
- 4 eggs
- 4 Tablespoons milk or water
- 1/2 teaspoon salt
- Freshly ground pepper
- 1 Tablespoon parley, minced
- 1 teaspoon chives, minced
- 2 Tablespoons butter
- 12 chive blooms, rinsed and delicately separated as individual flowerettes
This recipe is from The Shaker Cook Bookby Carolyn B. Piercy, and the terminology is Amish. Use your own omelet-making technique and favorite pan. Do not let the blossoms wilt. The beauty is in the lacy blue tint of the tiny flowers.
An Amish Specialty made when the Chives are in Bloom. Part of Belleville Breakfast in Springtime. Serve with Shaker Scrapple and complete meal with Shaker Cream Biscuits.
Beat eggs just enough to blend well. Add milk or water, seasonings, and minced parsley and chives. Melt butter in a heavy iron skillet; pour in mixture. When the edges of omelet begin to set, reduce the heat. With a pancake shovel, slash uncooked parts until bottom is well browned. Then, sprinkle the washed blooms over the omelet and fold. Serve immediately. The blue blossoms add a delicious flavor and interest to the dish.
Serves: 4, they say. Double recipe and use 2 pans for extra guests at your table.
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