In a very hot 8-inch (20-cm) non-stick skillet, melt the butter. Pour the egg mixture into the skillet. Cook over medium heat, breaking the bottom of the omelet with a spatula to facilitate cooking. When the edge of the omelet, not the centre, is almost cooked, crumble the cheese on one half of the omelet. With a spatula, fold the other side over the filling and slide onto a plate. Garnish with the flowers of your choice. Serve with toasted bread and a green salad.
