Omelete Khorma & Tokhm-e Morgh - Date & Egg Omelet


This is a simple and sweet omelet that's perfect for a relaxing breakfast. The combination of eggs and dates is so filling that I'd rather make it later in the day for brunch or for a light lunch. Sometimes there's nothing better than a super simple, quick and tasty omelet when hungry or when you don't want to cook an elaborate dish with too many ingredients. I find the sizzling sound of the egg mixture gently pouring into the hot frying pan on a Sunday morning to be quite soothing. I cook eggs in moderation but it still remains a favorite ever since my childhood, when serving omelet on Fridays was a ritual in our home. Date and egg omelet can be served to friends and family for a great brunch or when alone at home and you want to make something delicious but fast that can be both lunch and dessert combined! Nothing beats an easy and quick delicious omelet! Any kind of dates will do for this recipe -- I used Medjool dates this time. However, I would like to point out that the best dates, in terms of the texture and taste, are the silky dark-colored dates from the city of Bam in Iran but unfortunately it's often hard to find them in Persian grocery stores around where I live.




Omelete Khorma & Tokhm-e Morgh

Ingredients:
Serves 2

3 large eggs
A handful of seedless dates, cut each date into halves or quarters
1-2 tablespoons butter
1 tablespoon water
Salt and pepper to taste

Method:
  1. Heat butter in a non-stick frying pan over medium heat. Swirl the pan to coat the bottom evenly.
  2. Add the dates and cook lightly until they soften for a couple of minutes.
  3. In a bowl lightly beat the eggs, water, salt and pepper with a fork until smooth.
  4. Pour the beaten eggs evenly over the dates in the pan, lower heat and use a wooden spoon to stir the eggs around and arrange the dates evenly in the pan. Cook until the eggs are set. Turn off heat.
  5. Using a spatula, loosen the edges and transfer the omelet into a serving platter.
Serve warm with flat bread. Add a drizzle of honey on top, if you like.

Enjoy!

15 comments:

  1. Oh this is very interesting... I usually pour honey or date syrup on the eggs and/or bread...this is new! I'll try it for sure!

    Thanks, Azita jan :)

    Azarakhsh

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  2. Sweet and savory in one pan, I like this idea Azita. Sounds delicious !

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  3. Wow, how interesting this dish...egg and date...sounds good, a little sweetness in the egg dish :-)

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  4. quick question, what's the water for?

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  5. Soheil, water makes the omelet light and airy. Give it a try and let me know what you think.

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    1. its much better if u replace the water with milk...

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    2. Water makes the eggs puffy and gives it more volume where milk make the eggs more creamy but also more flat.

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  6. This is such a unique dish! Do you use dried dates?

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  7. I had this for breakfast this morning. What a delight. It's the perfect pre-exam food! Thanks so much, I now have brain and body power-food =)

    Azarakhsh

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  8. Janet, I used store-bought packaged dates for this recipe but they were plump and juicy enough to cook.

    Azarakhsh, Noosh-e Jan and good luck with your exams!

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  9. I've been seeing a lot of fresh dates in the farmer's market for the last few weeks (I live in California). I've never thought of putting them in an omelet - very unique.
    p.s. This is my first time visiting your blog - I love the title, as I love cooking with both turmeric and saffron myself.

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  10. yumm i love dates but first time seeing it in an omelette,

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  11. I don't think I've ever had a sweet omlete before and now I feel like I'e really missed out. I love the sounds of it with the dates. Thank you for showing me what I've been missing.

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  12. We had this for dinner tonight - absolutely delicious! Thank you!

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