Gheysavah is an ideal breakfast before a big hike or any moment when you need lasting sustenance. This sweet omelet is custardy, caramelly, and rich, with flavors reminiscent of French toast. We sizzle dates in melted butter until they’re warmed through and caramelized and pour in whisked eggs to complete the dish. It’s a simple, unexpected combination that magically turns into a warming breakfast that will make you feel cozy and satisfied.

　　This recipe was excerpted from ‘Maman and Me' by Roya Shariat and Gita Sadeh. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Medjool Dates

　　$19 At Amazon

　　Cinnamon

　　$9 At Burlap and Barrel

　　Honey

　　$11 At Amazon

　　Medium Nonstick Ovenproof Frying Pan

　　$60 $39 At Amazon

　　

Ingredients

Serves 2

　　2 Tbsp. unsalted butter

　　5 Medjool dates, halved and pitted

　　4 large eggs

　　Fine salt

　　Ground cinnamon, for sprinkling

　　Honey, for drizzling (optional)

　　

Step 1

In a medium nonstick frying pan (with a lid) over medium heat, melt the butter, swirling the pan to evenly coat the bottom. Add the pitted dates, placing them cut-side down in the pan. Let the dates cook for 2 minutes, then flip them and cook for 2 more minutes, or until they’re slightly softened.

　　

Step 2

While the dates are caramelizing, crack the eggs into a small bowl and whisk them until the mixture is uniform in color and texture, and is light and foamy.

　　

Step 3

Once the dates are caramelized, pour the eggs into the pan and sprinkle with a pinch of salt. Leave the eggs untouched for 1 to 2 minutes while the bottom sets. Cover and continue cooking for 3 to 5 minutes, or until the top of the eggs is just set. Sprinkle a dash of cinnamon over the top and remove the pan from the heat.

　　

Step 4

Serve the omelet warm, with a drizzle of honey, if desired.

　　Excerpted from Maman and Me by Roya Shariat and Gita Sadeh. Courtesy of PA Press/Chronicle. Buy the full book from Amazon or Chronicle.