Gheysavah (Sweet Date Omelet)

Ingredients

• 2 Tbsp. unsalted butter
• 5 Medjool dates, halved and pitted
• 4 large eggs
• Fine salt
• Ground cinnamon, for sprinkling
• Honey, for drizzling (optional)

Steps

1. In a medium nonstick frying pan (with a lid) over medium heat, melt the butter, swirling the pan to evenly coat the bottom. Add the pitted dates, placing them cut-side down in the pan. Let the dates cook for 2 minutes, then flip them and cook for 2 more minutes, or until they’re slightly softened.
2. While the dates are caramelizing, crack the eggs into a small bowl and whisk them until the mixture is uniform in color and texture, and is light and foamy.
3. Once the dates are caramelized, pour the eggs into the pan and sprinkle with a pinch of salt. Leave the eggs untouched for 1 to 2 minutes while the bottom sets. Cover and continue cooking for 3 to 5 minutes, or until the top of the eggs is just set. Sprinkle a dash of cinnamon over the top and remove the pan from the heat.
4. Serve the omelet warm, with a drizzle of honey, if desired.