Omelet with dates & cinnamon

I owe my grandmother for this recipe. Everything she makes radiates beauty and good energy. I always wished that I could cook like her and grow my veggies in my garden to have fresh, homemade recipes from my own little farm.

I like sweet and savory tastes together, some people don't, like my husband, Reza. Despite my efforts to make these kinds of recipes in different ways, he never enjoyed a single one of them. So, I decided to make them for myself and people who are like me interested in these flavors.

During the last few days, Brussels is incredibly warm and I didn't want to cook for a long time. As you know, on the weekends, I always prepare brunch that has an omelet. This one is a bit different from the others. It has dates, roasted almonds, and cinnamon.

Here's my special omelet with oriental touches of my grandmother:


4 eggs

6 dates

1 tbsp coconut oil or butter

1 tsp cinnamon

A few chopped or sliced pistachios ( 1 tbsp)

1 tbsp almonds

A few raisins (optional)

Cut the dates in halves and add them into a small bowl with hot water. Let it stay for 10-15 minutes.

In a non-stick frying pan, add 1 tbsp of almonds and roast them on medium-high heat for a few minutes.

At the same time, in another frying pan ads, 1/2 tbsp of coconut butter and sauté your dates. It takes 3-4 minutes.

In a separate bowl, mix eggs with cinnamon & a pinch of salt.

Add another 1/2 tbsp of coconut oil to the dates pan and add your egg batter to the pan & let it cook for 5-7 minutes.

Serve it & add roasted almonds and pistachios on top.