Rose Petal Omelette

The Rose Petal Omelette, by Beth Herman, is from the Farmers Almanac 2012



Ingredients:

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



Directions:

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.



Beth Herman is a freelance writer and frequent Farmers' Almanac contributor with interests in healthy living and food, family, animal welfare, architecture and design, religion, and yoga. She writes for a variety of national and regional publications, institutions, and websites.