This is a simple and sweet omelette 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 omelette when hungry or when you just 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 omelette on Fridays was a ritual in our home. املت خرما و عسل Date and honey omelette 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 delicious omelette! 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.
Omelette Khorma & Asal
4 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
- Heat butter in a non-stick frying pan over medium heat. Swirl the pan to coat the bottom evenly.
- Add the dates and cook lightly until they soften for a couple of minutes.
- In a bowl lightly beat the eggs with a fork until the yolks and whites are well blended.
- Add water and season with salt and pepper. Mix well and add to the frying pan.
- Stir the eggs using a wooden spoon or a rubber spatula and arrange the dates evenly in the pan. Cook the eggs until the whites are set. Using a spatula, loosen the edges and transfer the omelette onto a serving platter. Serve immediately.
Serve warm with flat bread and add a drizzle of honey on top.