Persian Date and Walnut Omelet (Kookoo Khorma va Gerdoo)

In a medium bowl, whisk the eggs until light and frothy.

Stir in the chopped dates, chopped walnuts, ground cardamom, saffron liquid, and salt into the whisked eggs.

Melt the butter in an 8-inch non-stick skillet over medium-low heat.

Pour the egg mixture into the skillet, spreading it evenly. Cook for 5-7 minutes, or until the edges are set and the bottom is golden brown.

Carefully flip the omelet using a spatula. Cook for another 3-5 minutes, or until the omelet is cooked through and golden on both sides.

Slide the omelet onto a serving plate. Cut into wedges and serve warm.