Scrambled Rose Omelet Recipes

Steps:

• Combine eggs, salt, cayenne, parsley, marjoram, thyme, and white Cheddar cheese in a small bowl and beat with a fork until combined.
• Heat oil in a small, nonstick pan over medium heat. Pour the egg mixture into the hot pan and use a rubber spatula to begin scrambling the eggs, moving constantly and scraping the sides of the pan as needed. Reduce heat to low when eggs start to come together. Continue cooking, stirring slowly but constantly, until you have achieved very wet, soft scrambled eggs. Turn off the heat.
• Tilt the pan toward you and push all the eggs together at the bottom edge of the pan. Go around the edges with your spatula, tucking in and smoothing out the edges, as you form the eggs into an omelet that is no longer wet, but still moist. The curve of the pan will help the shaping.
• Turn the heat back to medium to help form a skin on the surface of the omelet, about 15 seconds. Remove from heat and carefully flop over onto a warm plate. Serve immediately.

Steps:

• Using a lightly greased pan, fry bacon pieces and onion to taste.
• Add remaining ingredients and fry over low heat until light and fluffy.

Steps:

• Beat the eggs until frothy.
• Add the salt, pepper, and cajun seasoning.
• Stir in the cottage cheese.
• Heat a medium skillet on medium-high and add the olive oil, making sure to coat bottom of skillet.
• Add egg mixture and stir as if making scrambled eggs.
• When eggs are half cooked, add fresh spinach,reduce heat, and cover.
• When spinach is wilted (about 3 minutes) turn off heat and sprinkle with cheese.
• Cover for about 2 more minutes, then serve.
• You can also add chopped tomatoes to this recipe. Just be sure they are well drained (I use paper towels). Add them when you add the spinach.

Steps:

• Crack eggs into a mixing bowl; add salt, pepper, and 1 tablespoon water; whisk just enough to combine the yolks and whites; you should still see large bubbles; set aside.
• Melt 1 tablespoon butter in a 7-8 inch omelet pan or skillet (nonstick) over medium heat.
• Add in leek; stir/saute about 5 minutes until soft (scallions will take about half this time).
• Stir in spinach; cook until wilted, with no watery liquid.
• Spoon mixture out into a bowl, stir in tomatoes and salt lightly.
• Wipe out the pan; warm it again over high heat.
• Add the remaining tablespoon butter, swirling to coat the entire surface thoroughly.
• Just when the butter begins to color, add the egg mixture and swirl it to coat the entire surface.
• Let the pan sit directly over the heat for a few seconds, until the eggs just begin to set in the bottom of the pan.
• Spoon the leek mixture over the egg, quickly followed by about half the cheese.
• Pull the pan sharply toward you several times and then tilt the pan and use a spatula to fold the front half of the omelet over the back.
• Tip the omelet out onto a heatproof plate, neatening it with a spatula.
• Sprinkle the remaining cheese over the top; arrange extra tomatoes over or on the side; serve immediatly.

Steps:

• Crack all 4 eggs into a bowl.
• Add the milk, salt and pepper to the eggs and whisk. Set aside.
• Sauté mushrooms in a bit of butter for 2 or 3 minutes.
• Add the shredded cheese, bacon crumbles and sauteed mushrooms to the egg mixture and mix.
• Pour egg mixture into a pan at medium-high heat and cook eggs, scrambling constantly, until no liquid is visible.
• Top with additional cheese and parsley if desired.

Steps:

• Rinse Jungle Rose petals well, then dry and cut into slivers with a sharp scissor; set aside Separate egg whites and yolks into separate bowls.
• Add water, rose water and salt to egg whites and whisk until well blended.
• Fold in egg yolks, 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 entire pan in a broiler until the cheese is lightly melted.
• Remove the pan from the broiler, and fold the omelet in half.
• Transfer to dish and garnish with remaining Jungle Rose petals and the spearmint sprig on top.
• Serve with fresh fruit, toast & Rose Preserves.