Scrambled Rose Omelet

1. 1

   Rinse Jungle Rose petals well, then dry and cut into slivers with a sharp scissor; set aside Separate egg whites and yolks into separate bowls.

2. 2

   Add water, rose water and salt to egg whites and whisk until well blended.

3. 3

   Fold in egg yolks, add chives & whisk again until blended.

4. 4

   Pour into hot, buttered small omelet pan; watch for the edges to firm.

5. 5

   Using a spatula, fold firm edges into center; tip the skillet so that the still liquid center runs out to form a new edge.

6. 6

   Continue folding in the firm edges & this process until no longer runny, but still wet inside.

7. 7

   Sprinkle cheese & 1/2 of the slivered Jungle Rose Petals on top.

8. 8

   Place entire pan in a broiler until the cheese is lightly melted.

9. 9

   Remove the pan from the broiler, and fold the omelet in half.

10. 10

    Transfer to dish and garnish with remaining Jungle Rose petals and the spearmint sprig on top.

11. 11

    Serve with fresh fruit, toast & Rose Preserves.

No additional tips available.