Petals from one large, red, preferably fragrant rose; reserve a few for garnish
1 tablespoon butter
Salt and fresh clipped chives
Soft cheese, such as brie, Gouda or gruyere for filling
Melt butter in a nonstick pan or omelet pan over medium low heat. Add all but a few rose petals, the eggs and seasonings to a blender. Process on low until 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.