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Preparation and cooking.
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Crack the eggs into a glass mixing bowl and beat them until they turn to a pale yellow color.
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Add the milk to the eggs and A pinch of cinnamon.
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Then, grab your whisk and try to beat as much air as possible into the eggs.Cut the pitted dates in half.
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Heat a heavy-bottomed nonstick saute pan over medium-low heat.
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Use refined cooking olive 0il or other refined vegetable oil as least as possible.
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i usually use 5 gram of oil.
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Avoid oil reaching its smoke point by very high heat.
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When the oil in the pan is hot enough to make a drop of water hiss.
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put the dates and stir fry for 2 minute.
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Then, pour in the eggs.
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Don't stir!
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Let the eggs cook for up to a minute or until the bottom starts to set.
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With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath.
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Repeat with the other edges, until there's no liquid left.
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Your eggs should now resemble a golden pancake, which should easily slide around on the nonstick surface.
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If it sticks at all, loosen it with your spatula.
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Now gently flip the egg pancake over, using your spatula to ease it over if necessary.
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Sprinkle the sesame seeds and a small pitch of cinnamon on the top, and if you choose to add feta or mazzorella Cheese it the time.
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Cover your pan and cook for not more that another one minute; just enough to melt down the cheese, and there is no uncooked eggs left.
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Now enjoy your delicious omelette.
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