persian date frittata
- Total Time: 15 minutes
- Yield: 4 to 6 servings
Ingredients
- 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
Instructions
- Pre-heat your broiler.*
- Heat a 10-inch broiler-safe seasoned cast iron skillet or nonstick pan over medium heat for about 2 minutes.
- 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.
- Remove the dates from the pan, leaving the butter behind.
- Add the eggs to the hot butter and scramble them for only about 1 minute. Salt them to taste (about 1/4 teaspoon).
- 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.
- 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).
- Once it has cooked through, garnish with feta, chives, and cinnamon, and serve (optionally with some watercress or arugula on the side).
Notes
* 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.
Find it online: https://cardamomandtea.com/177/date-frittata/