2 eggs
2 T milk
2 nasturtium seeds, green
2 young nasturtium leaves, sliced
4 nasturtium, petals only
salt & pepper to taste
fresh grated parmesan
1 T butter
Slice the beans in fine long strips and parboil four minutes. Drain. Beat eggs with milk, crush the seeds with a fork until they are broken into pieces and add with the leaves and petals to the egg. Melt the butter in the pan, and when ready add the egg mixture and beans. When omelet sets, sprinkle with parmesan, fold, and serve with nasturtium garnish.