Instructions: In a small bowl whisk together eggs, water, salt, pepper, and parsley.

Melt butter in a 10-inch omelet pan over high heat until butter sizzles but has not started to brown. Pour in the 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 the omelet over and serve. Garnish with whole chive blossoms.

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