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.
Notes
On Monther's Day, surprise your Mom with more great brunch recipes like this one.
Preparation Time10 min
Cooking Time10 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
- Rinse Jungle Rose petals well, dry & cut into slivers with a sharp scissor; set aside.
- Add water, rose water and salt to egg whites and whisk until well blended.
- Add chives & whisk again until blended. Pour into hot, buttered small omelet pan; watch for the edges to firm.
- 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.
- 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.
