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Rose Petal Omelet

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Rose Petal Omelet

Petals from one large, red, preferably fragrant rose; reserve a few for garnish
2 eggs
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.

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1 Denise { 05.17.14 at 8:10 am }

do they have to be red? I have a lovely fragrant pink rose and would like to try this.

2 Jaime McLeod { 05.17.12 at 12:56 pm }

shaines100 – we’ve never had a “saved recipes” function. I think you have us confused with a different site. Sorry.

3 shaines100 { 05.16.12 at 5:57 pm }

Where are My Saved Recipes?? and how do I add to them with this new format? Thanks for anyone’s help.

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