- 4 eggs
- 1 green onion, sliced
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter or margarine
- 1/2 cup cubed cooked chicken
- 1/2 teaspoon celery seed
- In a bowl, beat eggs, onion, parsley, tarragon, salt and pepper. Melt butter in a skillet over medium heat; 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.