• 1 medium leek, white and light green parts only, trimmed
• 20 large zucchini blossoms, stems and pistils removed
• 3 1/3 tablespoons unsalted butter
• 1/2 pound cremini or button mushrooms, trimmed and thinly sliced
• Coarse sea salt
• Freshly ground black pepper
• 8 large eggs
• 4 teaspoons whole milk
• 2 teaspoons finely chopped fresh chervil
• High-quality aged balsamic vinegar

Cut leek in half lengthwise then cut crosswise into 1/4 -inch pieces and wash. Cut 12 zucchini blossoms lengthwise into strips. 
In a large nonstick skillet, heat 2 tablespoons butter over medium heat. Add leeks, mushrooms and pinch salt and pepper; cook, stirring occasionally, until softened, about 8 minutes. Stir in sliced zucchini blossoms then transfer mixture to a plate. Wipe pan dry with paper towels. 

In a large bowl, beat 2 eggs with 1 teaspoon milk,  12 teaspoon chervil and pinch salt and pepper.

Heat 1/3 tablespoon butter in skillet over medium-high heat. Add the beaten eggs; reduce heat to medium-low. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 1 to 2 minutes. Fill with a quarter of the vegetable mixture, then roll up and slide onto a plate. 

Return skillet to heat. Add 2 whole zucchini blossoms and pinch salt, increase heat to medium-high and cook until wilted. Put blossoms on top of omelet, drizzle with vinegar and serve immediately. Repeat to make 3 more omelets.