Rose Petal Omelette

petals from one large, red, preferably fragrant rose; reserve a few for garnish

Two eggs
One tablespoon butter
Salt and fresh clipped chives
Soft cheese, such as brie, gouda, gruyere, etc for filling

--Melt butter in a nonstick pan or omelette pan over medium low heat.
--Add all but a few rose petals, the cracked eggs and seasonings to a blender. Process on low until the 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