Scrambled Rose Egg White Omelet

This omelet has the unique flavor of rose petals and rosewater. It is a unique, sophisticated taste that incorporates strong flavors to cut down on fats and sodium.

Serves: 1

Preparation Time: 10 min

Cooking Time: 10 min

Ingredients

• 6 egg whites
• 3 tablespoons water
• 1/4 teaspoon rose water
• 1/8 cup chives, well chopped
• 1/8 cup fat-free feta cheese
• 4 jungle rose petals
• dash Salt
• Sprig Spearmint (as Garnish)

Instructions

1. Rinse Jungle Rose petals well, dry & cut into slivers with a sharp scissor; set aside.
    
2. Add water, rose water and salt to egg whites and whisk until well blended.
    
3. Add chives & whisk again until blended. Pour into hot, buttered small omelet pan; watch for the edges to firm.
    
4. 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.
    
5. 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, whole wheat toast & Rose Preserves.

Notes

On Monther's Day, surprise your Mom with more great brunch recipes like this one.