Sweet and Savory Persian Date and Walnut Omelet
Elevate your morning with this distinctive Persian omelet, a harmonious blend of sweet dates and crunchy walnuts folded into light, fluffy eggs. It's a surprisingly satisfying and nutritious way to begin your day, offering a taste of traditional Iranian breakfast fare.
Let's cook.
In a medium bowl, whisk together the eggs, milk, cinnamon, and salt until well combined and slightly frothy.
Heat the butter in an 8-inch non-stick skillet over medium heat until melted and shimmering.
Pour the egg mixture into the hot skillet. As the edges begin to set, gently push the cooked egg towards the center, allowing the uncooked egg to flow underneath.
When the omelet is mostly set but still slightly moist on top, sprinkle the chopped dates and walnuts evenly over one half of the omelet.
Carefully fold the other half of the omelet over the filling. Cook for another 1-2 minutes, or until the eggs are fully set and the filling is warmed through.
Slide the omelet onto a plate. If desired, dust with powdered sugar before serving immediately.
About This Recipe
Big flavor.✦
Chef's Tips
Easy Substitutions
Storage & Reheating
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