Scrambled Rose Omelet

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READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add water, rose water and salt to egg whites and whisk until well blended.
  • Fold in egg yolks, add chives & whisk again until blended.
  • Pour into hot, buttered small omelet pan; watch for the edges to firm.
  • Using a spatula, fold firm edges into center; tip the skillet so that the still liquid center runs out to form a new edge.
  • Continue folding in the firm edges & this process until no longer runny, but still wet inside.
  • Sprinkle cheese & 1/2 of the slivered Jungle Rose Petals on top.
  • Place entire pan in a broiler until the cheese is lightly melted.
  • Remove the pan from the broiler, and fold the omelet in half.
  • Transfer to dish and garnish with remaining Jungle Rose petals and the spearmint sprig on top.
  • Serve with fresh fruit, toast & Rose Preserves.
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