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 omelets on Fridays was a ritual in our home. املت خرما Date 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 - املت خرما
4 large eggs
A handful of pitted dates, cut the dates in half
2 tablespoons butter
1 tablespoon water
Salt and pepper to taste
- In a bowl beat the eggs with a fork until the yolks and whites are well blended.
- Add a tablespoon of water and season with salt and pepper. Mix well.
- Heat butter in a non-stick frying pan over medium-low heat. Swirl the pan to coat the bottom evenly.
- Add the dates and saute lightly until they soften for a couple of minutes.
- Pour the egg mixture into the frying pan, turn the heat low, and with a fork or a rubber spatula arrange the dates evenly.
- Cook the eggs until set. Using a spatula, loosen the edges and transfer the omelette onto a serving platter. Serve immediately.
Serve with warm flatbread and add a drizzle of honey on top.
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!ReplyDelete
Thanks, Azita jan :)
Sweet and savory in one pan, I like this idea Azita. Sounds delicious !ReplyDelete
Wow, how interesting this dish...egg and date...sounds good, a little sweetness in the egg dish :-)ReplyDelete
quick question, what's the water for?ReplyDelete
Soheil, water makes the omelet light and airy. Give it a try and let me know what you think.ReplyDelete
its much better if u replace the water with milk...Delete
Water makes the eggs puffy and gives it more volume where milk make the eggs more creamy but also more flat.Delete
This is such a unique dish! Do you use dried dates?ReplyDelete
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 =)ReplyDelete
Janet, I used store-bought packaged dates for this recipe but they were plump and juicy enough to cook.ReplyDelete
Azarakhsh, Noosh-e Jan and good luck with your exams!
I've never seen this combo. Very nice!ReplyDelete
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.ReplyDelete
p.s. This is my first time visiting your blog - I love the title, as I love cooking with both turmeric and saffron myself.
yumm i love dates but first time seeing it in an omelette,ReplyDelete
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.ReplyDelete
We had this for dinner tonight - absolutely delicious! Thank you!ReplyDelete