Ingredients
4 eggs1 green onion, sliced2 tablespoons minced fresh parsley1/4 teaspoon salt1/4 teaspoon dried tarragon1/4 teaspoon pepper1 tablespoon butter1/2 cup cubed cooked chicken1/2 teaspoon celery seed
Preparation
In a small bowl, beat the eggs, onion, parsley, salt, tarragon and pepper.
In a small skillet over medium heat, melt the butter; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half.
