persian date frittata

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  • 1 tablespoon butter (Or, better—clarified butter. You can also substitute 1/2 tablespoon olive oil)
  • 14 small or 6 large dates, split lengthwise and pitted
  • 5 large eggs, beaten
  • 1/4 teaspoon salt (or to taste)
  • 3 tablespoons crumbled feta
  • 1 tablespoon chopped chives
  • a pinch of cinnamon
  • suggestion: serve alongside some peppery greens, like watercress or arugula


  1. Pre-heat your broiler.*
  2. Heat a 10-inch broiler-safe seasoned cast iron skillet or nonstick pan over medium heat for about 2 minutes.
  3. Melt the butter, swirl to coat, and place the dates in the pan cut-side down. Let them cook for about 2 minutes without flipping them, until they slightly caramelize and soften.
  4. Remove the dates from the pan, leaving the butter behind.
  5. Add the eggs to the hot butter and scramble them for only about 1 minute. Salt them to taste (about 1/4 teaspoon).
  6. After 1 minute, while they’re still very runny, turn off the heat and place the dates on top of the eggs in a pretty pattern cut-side down. Gently press the dates into the eggs so that they stay in place.
  7. Move the pan to the broiler. Cook, checking every minute or more (it takes 3 minutes to cook through with my broiler, but it varies a lot from oven to oven).
  8. Once it has cooked through, garnish with feta, chives, and cinnamon, and serve (optionally with some watercress or arugula on the side).


* If you don’t have an oven, you can make this on a stovetop instead. Cook the dates for about 2 minutes on each side (instead of just 1 side). Proceed with the recipe as usual, until right after you arrange the dates on the surface. Cover the pan with a lid and continue cooking for a couple more minutes, just until the top sets from the steam.