Chive Blossom Omelettes

Cousin Kate asked me for my Chive Blossom Omelette recipe and so I decided to share it here. Unfortunately, our chives are done blooming for the season – and I don’t have any other herbs flowering today, so I can’t make this recipe to photograph it right now. I am borrowing a chive photo from one of my very early blog posts and giving the recipe anyhow.  I hope that this post inspires you to use some herbs from your garden.

Thank you for the prompt, Kate!


2 large eggs, beaten until frothy

about 1 1/2 teaspoons of unsalted butter

optional: a little bit of Vidalia (sweet) onion sautéed in butter

sliced Havarti cheese, torn into several pieces

pinch of garlic powder

salt and fresh ground pepper to taste

about 1 tablespoon of snipped chives and parsley

about 3 chive blossoms, gently torn apart

3  whole chive blossoms for garnish


Clean the herbs and pat dry with a clean towel before starting.

Preheat a 9″-skillet over medium heat. Add about 1 1/2 teaspoons of unsalted butter to the skillet and swirl it around until the butter just barely begins to sizzle. Immediately pour the eggs in and swirl them around the bottom of the pan. Try not to let the butter or the eggs brown. Turn the heat down, if necessary, while cooking the omelette.

Spoon the onion – if using – over half of the eggs. Top with enough cheese to mostly cover half of the egg mixture. Lightly  sprinkle with garlic powder, salt and fresh ground pepper. When eggs are very nearly set, top with the fresh herbs. Slide the omelette, filled half first, out of the pan and onto a warmed plate, folding the egg side over the filled side as you remove the pan.

Garnish with little creme fraiche (crema), a sprinkle of fresh ground pepper and a few whole chive blossoms. Serve immediately.


The Underrated Chive

Growing and Cooking with Herbs


Seafood Cobb Salad

A perfect meal for late summer evenings …SaladSeafoodCobb

Seafood Cobb Salad

2 large servings

Layer together on two dinner plates, and then serve immediately:

6 c. torn lettuce, washed and dried

3/4 lb. cooked shrimp, crab and/or lobster, cleaned and shells removed

2 lg. ripe tomatoes, chopped

1  avocado, diced

2 hard-boiled eggs, peeled and diced

4 slices cooked bacon, crumbled

wedges of lemon or lime, for garnish

dressing, served on the side


Vigorously shake together:

1/4 c. extra virgin olive oil,

2 T. red wine vinegar

1 t. lemon or lime juice

1 t. Dijon mustard

1/2 clove of garlic, minced – optional

pinch of sugar, or to taste

salt and pepper, to taste


Enjoy! Have a great Labor Day Weekend!

What’s For Breakfast?

Some very nice guests from Oklahoma gave me a bunch of fresh asparagus from their garden. What a treat! Now, I am trying to figure out how to incorporate it into breakfast this morning. As I write, I’m thinking that my special of the day will be Scrambled Eggs Primavera. The dish is still taking shape in my mind, but I am thinking fluffy scrambled eggs served atop a bed of baby yellow potatoes with sautéed  asparagus, Vidalia onions and cherry tomatoes, garnished with a dollop of crème fraîche and chives from my garden. I had better get back to work. It’s a good thing that everyone is have a late breakfast today! Have a wonderful weekend!


Special of the Day: Spinach Omelette with Leeks

Everyday we offer a set breakfast menu plus a daily special. Today’s special was Spinach Omelette with Leeks.

The omelettes were filled with organic baby spinach, sautéed leeks, and shredded Monterey Jack and mild Cheddar cheeses. They were seasoned with a homemade herb salt made with herbs from our garden. The fresh leeks were sautéed in extra virgin olive oil with a splash of  Sauvignon Blanc and seasoned with the herb salt. They were finished with a twist of fresh ground green, black and pink peppercorns.

At the end of the meal, there were clean plates all around. Just what I like to see!

Piquant Pieper Sauce and Pieper Eggs

My husband always tells me that the one draw back to my recipes is that I am not sufficiently creative when it comes time to name them.  Despite the unimaginative name -when writing my first cookbook, I ran out of appellations and named this dish after myself – this is quite delicious. It can be served warm or cold to top eggs, tofu, pasta or pizza. It can also be served as a dip for French bread, pita bread or chips. Shown below, Pieper Eggs … what else?

Piquant Pieper Sauce

4 lg. ripe red bell peppers

1 1/2 c. tomato sauce (unseasoned)

1/2 c. chopped white onion

1 jalapeno pepper

1 T. extra virgin olive oil

1 T. granulated sugar

2 to 3 T. fresh lemon juice, divided

2 t. paprika

1 t. salt

1/4 t. salt

1/4 t. fresh ground pepper

1 pinch ground thyme

1 clove garlic, crushed

(1) Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Arrange peppers on parchment paper. Place baking sheet in the oven and  roast peppers, turning them occasionally with a pair of tongs, for about 20 minutes or until their skins are very blistery. Place peppers in a paper bag. Close the bag and let the peppers cool for 10 to 15 minutes or until they are cool enough to handle.

(2) Meanwhile, wearing plastic gloves, remove the stem and then chop the jalapeno. Place jalapeno in the bowl of a food processor.

(3) Working over the food processor bowl, peel the peppers, removing as much of the skin as  you can. Remove the stems and slice the peppers open. Remove and discard the seeds. Place peppers in the bowl of the food processor.

(4) Add remaining ingredients, starting with just 2 T. of the lemon juice. Process until almost smooth.

(5) Preheat a large, heavy skillet over medium heat. Pour the sauce into the skillet and cook for about 20 minutes or until the liquids have cooked off and the sauce is very thick. Stir frequently. If the sauce begins to spatter while it is cooking, reduce the heat.

(6) When the sauce is thickened, taste to see whether it needs more lemon juice, salt or pepper. Adjust seasonings if necessary. Use right away or store in the refrigerator in a covered glass jar. Yields about 1 quart.

Pieper Eggs

(per serving)

1 t. unsalted butter

2 lg. eggs

1 T. milk

3 to 4 T. warm Piquant Pieper Sauce, divided

2 slices French Bread, warm and buttered

1 c. baby spinach, optional

1 T. chopped fresh parsley

(1) Preheat a skillet over medium heat. Add butter and swirl it around the skillet. When butter just starts to sizzle, the skillet is ready.

(2) Meanwhile, beat together the eggs and milk. When the skillet is ready, pour in the eggs. Let eggs start to set on the bottom. Use a turner to pull them toward the sides of the skillet. Repeat, without stirring constantly, until the eggs are about half-cooked. Add 1 t. of sauce to eggs and continue to scramble until they are set.

(3) Place French bread on a warmed plate. Optionally, top with spinach. Then top with eggs. Garnish with remaining warm Piquant Pieper Sauce and then parsley. Serve immediately.

Variation: add 1/4 c. shredded mild cheddar cheese to eggs while they are cooking.

I’ve Been Inspired by …. Fennel

A few days ago, I was reading a recipe for Fennel & Basil Chickpea Salad on Becca’s Green Kitchen – a wonderful blog for vegetarian cooking – and I was surprised to see that it called for sauteing the fennel. I have only used raw fennel in salads. I have used cooked fennel in soups, but not in ages; and I actually had forgotten about doing so until I read Becca’s blog. When I commented on this, Becca encouraged me to give cooked fennel a new try. So this morning – as part of my Let The Inspiration In Challenge – our breakfast special was a Bacon, Mushroom and Fennel Omelette served with a side of fresh fruit and a strawberry buttermilk muffin. I hope that Becca isn’t cringing over my having used bacon, but for the group of guests that I had this morning, I thought that would be an appealing special. The guests who ordered the omelette gave it two thumbs up and  told me that they liked the texture and flavor of the fennel with the mushrooms and bacon. Having now tried cooked fennel for the first time in a long while, I have a greater appreciation for this vegetable’s versatility. Raw fennel is quite crunchy and has a strong licorice flavor which I enjoy. Cooked, it has a subtle herbaceous flavor and, I think, is not recognizable as the same vegetable. Becca said that she caramelizes hers so that it gets almost a charred flavor. To cook the fennel this morning, I sauteed it in olive oil until crisp-tender and seasoned it with sea salt and fresh ground green and pink peppercorns. (While it was cooking, I sauteed mushrooms and cooked bacon, then tossed them together for the omelette filling before topping the filling with cheese.) Having new found appreciation for fennel, I can imagine sauteing it for use in pasta dishes and risottos as well as in Becca’s chickpea salad – which I am definitely going to make, just not for breakfast. Thanks for the inspiration, Becca and forgive me for the bacon!

Peach & Tomato Salsa

The other day I went to the downtown Farmer’s Market with one of my friends. (Unfortunately, I forgot to bring my camera. Oh, well, next trip!) When I got home I realized that I had the fixings for Peach & Tomato Salsa, so made a batch the next morning for breakfast. I love being able to use fresh ingredients!

Peach & Tomato Salsa

Combine the following ingredients and serve with chicken, fish, or eggs:

1 – 2 T. jalapeno or serrano pepper, finely diced (wear gloves when handling pepper)

2 lg. tomatoes, chopped

1 lg. peach, pitted and chopped (peeling is optional)

1 T. diced red onion, optional

1 T. fresh lemon or lime juice

pinch of salt