Persian Date and Walnut Omelet (Khagineh)

In a medium bowl, whisk together the eggs, milk, ground cardamom, and salt until well combined and slightly frothy.

Heat the butter in an 8-inch non-stick skillet over medium-low heat until melted and shimmering.

Pour the egg mixture into the skillet, ensuring it spreads evenly to cover the bottom.

Immediately sprinkle the chopped dates and walnuts evenly over the surface of the eggs.

Cook for 5-7 minutes, or until the edges are set and the center is mostly firm. You can gently lift the edges with a spatula to check for doneness.

Carefully fold the omelet in half or roll it, then slide it onto a serving plate.

If desired, dust lightly with powdered sugar before serving. Serve warm.