For one omelette:
2 large dates, cut in half
Pinch of ground cinnamon
Pinch of ground black pepper
2 tablespoons water
2 large eggs
Kosher salt
Few pinches of snipped chives
2 teaspoons ghee or butter
2-4 breakfast sausages (I used Wellshire‘s Pork Maple breakfast sausages!)
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1) Place dates in a small saucepan with cinnamon, black pepper and water. Cook gently, over low heat, until dates have softened and absorbed the spices. Remove from heat. Drain, and keep dates aside.
2) Beat eggs, along with a healthy pinch of salt in a bowl until frothy (about 20 seconds). Stir in a pinch of chives.
3) Meanwhile, add ghee/butter to a small nonstick pan and set it over medium-low heat. Once ghee has melted, place dates in pan in a circle. Pour in eggs, tilt pan and lift the edge of omelette, allowing any runny egg mixture to fill in. Repeat around the circumference of the omlette, gently lifting an edge so that the runny egg can fill in underneath. Once you’re done, fold omelette in half, and remove to a plate. Sprinkle with chives. Serve!
