INGREDIENTS
Petals from one large, red, preferably fragrant rose - reserve a few for garnish
2 eggs
1 TBSP butter
Salt
fresh clipped chives
Soft cheese, such as brie, gouda, gruyere, etc for filling
DIRECTIONS
Melt butter in a nonstick pan or omelette pan over medium low heat.
Add all but a few rose petals, the cracked eggs and seasonings to a blender. Process on low until the petals are very fine.
Pour into pan, reduce heat a little, cover and cook until set.
Add cheese to center, fold over and slide onto plate.
Sprinkle with reserved petals and serve
ADDITIONAL SUGGESTIONS
Serve with a steaming cup of Rose Petal Tea and
a Rose Petal Drop Scone to start your morning
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contents copyright - FairyGardens - 2003