- In a bowl, combine the eggs with the chives. Season with salt and pepper.
- 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.
This recipe can be doubled or even quadrupled. It is disarmingly simple. The addition of goat cheese and flowers makes it an elegant dish for mom as a light lunch.