1. Rinse Jungle Rose petals well, dry & cut into slivers with a sharp scissor; set aside.
2. Separate egg whites & 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 edgees to firm.
3. Using a spatula, fold firm edgeds 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, byt still wet inside.
4. 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.
5. Serve with fresh fruit, toast & Rose Preserves.
