Nami's Delicious Omelette

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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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* Per serving · 4 servings · Values may vary.