When I first read about an omelette with dates, I was skeptical. I love dates but I have never thought of putting them in an omelette. The recipe was being referenced in a glowing review of a gorgeous new cookbook, The Saffron Tales by Yasmin Khan, in the holiday book guide of the Wall Street Journal. On a cold November morning, I decided to try it. It was surprising and quite delicious. The sweetness of the caramelized dates in their warming spices commanded the most attention in the omelette and filled the kitchen with the most wonderful aroma. The eggs seemed more of a vehicle for the sweet dates and this tasted more like a sweet breakfast than an egg dish but in the most delicious way. It is absolutely essential to include the sea salt in the egg mixture to balance the sweetness of the dates. I added a third egg to the omelette from the original recipe’s 2 eggs, since I felt there were a lot of dates and a larger omelette would allow for sharing. This sweet omelette was a comforting, aromatic and nutritious breakfast enjoyed while lingering leisurely over the weekend papers. A lovely way to ease into a new week.
Date and Cinnamon Omelette
- 2 oz or about 9 whole dates, halved lengthwise
- generous pinch of ground ginger
- 2 pinches of ground cinnamon
- 3 T water
- 3 eggs
- splash of milk
- pinch of sea salt
- enough butter to coat your pan
- In a small saucepan, place the dates, cinnamon, ginger and water. Gently heat, covered, about 5 minutes, until the water has been absorbed and the dates are softened.
- Meanwhile, whisk the eggs with the milk and salt and set aside.
- In your usual omelette pan, melt the butter. Add the spiced dates and stir to coat with the butter, about 2 minutes. Spread the dates around so they are equally distributed in the pan. Add your egg mixture over the dates and proceed as you would with a regular omelette. When the eggs are done to your satisfaction, press down with a spatula and fold the omelette in half as you transfer it to a serving platter. Sprinkle with more cinnamon.