For four diners who never believed the abundantly distributed common chickweed (Stellaria) was good to eat, chop 2 cups of the tender top stems and leaves. Sauté these until soft in 2 tablespoons of olive oil in a frypan over low heat. Then sprinkle in 1/2 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Simmer for 10 minutes. Stir in 1/4 cup of freshly grated Parmesan cheese and simmer 5 minutes more.
In the meantime, break 9 eggs into a bowl, add 3 tablespoons cold water, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper, and beat with a fork until the eggs are broken up but not whipped.
In a separate skillet, heat 3 tablespoons of butter until it begins to brown. Pour in the eggs. Keep shaking and slanting the pan slightly while cooking so as to keep the omelet from sticking. As soon as the bottom of the omelet starts to harden, slip a thin spatula or knife well under the edges and lift the middle so uncooked egg can flow beneath it. This liquid egg will repair any resulting breaks and tears.
As soon as the eggs no longer flow freely, but the top still looks moist and creamy, spread the hot chickweed over half of the omelet. Fold the remaining half over this by tilting the pan sideways with one hand and then lifting the uppermost section over the middle. Now shake, tilt, and slide the folded omelet onto a hot platter. Serve immediately so as not to lose any of the rich, golden savoriness.