Rinse rose petals extremely well, dry and cut into slivers with sharp scissors and 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 and whisk again until blended.

Pour into hot, buttered small omelet pan, watch for edges to firm. Using a spatula, fold firm edges into center and tip the skillet so that the still liquid center runs out to form a new edge, continue folding in the firm edges using this process until no longer runny, but still wet inside.

Sprinkle cheese and 1/2 the slivered rose petals on top and place in broiler until cheese is lightly melted. Remove pan from broiler, fold omelet in half, transfer to dish and garnish with remaining rose petals, placing the spearmint spring on top.