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
Ingredients:
Serves 2
4 large eggs
A handful of pitted dates, cut the dates in half
2 tablespoons butter
1 tablespoon water
Salt and pepper to taste
Honey
Method:
- 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.
Enjoy!
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!
ReplyDeleteThanks, Azita jan :)
Azarakhsh
Sweet and savory in one pan, I like this idea Azita. Sounds delicious !
ReplyDeleteWow, how interesting this dish...egg and date...sounds good, a little sweetness in the egg dish :-)
ReplyDeletequick question, what's the water for?
ReplyDeleteSoheil, water makes the omelet light and airy. Give it a try and let me know what you think.
ReplyDeleteits much better if u replace the water with milk...
DeleteWater makes the eggs puffy and gives it more volume where milk make the eggs more creamy but also more flat.
DeleteThis is such a unique dish! Do you use dried dates?
ReplyDeleteI 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 =)
ReplyDeleteAzarakhsh
Janet, I used store-bought packaged dates for this recipe but they were plump and juicy enough to cook.
ReplyDeleteAzarakhsh, Noosh-e Jan and good luck with your exams!
I've never seen this combo. Very nice!
ReplyDeleteI'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.
ReplyDeletep.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,
ReplyDeleteI 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.
ReplyDeleteWe had this for dinner tonight - absolutely delicious! Thank you!
ReplyDelete