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Print this Recipe    Rose Omelette

SCRAMBLED ROSE OMELET

3 eggs
3 tablespoons water
1/4 teaspoon rose water
1/8 cup chives, well chopped
1/8 cup feta cheese
4 jungle rose petals
dash Salt
Sprig Spearmint (as Garnish)

Rinse Jungle Rose petals well, dry & cut into slivers with a sharp
scissor; set aside.

Separate egg whites & 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 edgees to firm.

Using a spatula, fold firm edgeds 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,
byt still wet inside.

Sprinkle cheese & 1/2 of the slivered Jungle Rose Petals on top &
place in broiler until cheese is lightly melted. Remove pan from
Broiler, fold in half, transfer to dish & garnish with remaining
Jungle Rose petals, spearmint sprig on top.

Serve with fresh fruit, toast & Rose Preserves.

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