This is a warm and comforting breakfast that reminded us of sweet matzoh brie and French toast. We tried this recipe, but we doubled the amounts (for two servings) and also added specific measurements where needed: https://www.eater.com/2017/1/28/14421434/recipe-persian-date-omelet Our modifications: first, cut ½ cup pitted Medjool or Persian dates in half, lengthwise. Place the halved dates in a small pot, and add 1/3 cup water, 1/8 tsp cinnamon (we used Vietnamese), and 1/8 tsp dried ginger. Bring to a boil, then quickly reduce to a low simmer, cover, and let cook for 5 mins. Second, combine 4 large eggs, 4 tsp (1 Tbsp plus 1 tsp) milk, and 1/8 tsp salt. Mix with a fork or whisk until fluffy (or well-mixed; ours never got fluffy), then set aside. Third, melt 2 Tbsp (or slightly less) unsalted butter in a 9-10″ nonstick frying pan (we used an omelette pan) in low-medium heat. Add the dates (without the simmering liquid) to the pan and then saute on medium heat until slightly caramelized (about 2 mins). Evenly distribute the dates in the pan, then gently pour in the egg mixture. Let set (we gently pulled in some edges and let additional egg liquid fill in the gaps) for about 3 mins, and then gently fold in half. Continue cooking for another 30 seconds on each side, then transfer to a plate. Sprinkle some cinnamon (about 1/8 tsp), then serve. We enjoyed this with some leftover Persian bread (similar to naan). (Apr. 2020)
Cooking Adventures 