Last Sunday, I stumbled upon an old ingedient that I have not seen for awhile at the farmers' market in Raub. It is a kind of jasmine that is edible and is usually made into an egg soup Chinese-style. The Cantonese call this flower Yeh Loi Heong, meaning fragrance of the night but I think it's a misnomer because it is absolutely aromatic in the morning (faintly sweet smell, quite different from the heady white jasmine flowers) and it imparts a very unusual perfume to vegetable soups or in this case, a subtle omelette.
See this link for the recipe:
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