“Persian” Open-Faced Omelette with Dates, Turmeric, + Feta

SALAD INGREDIENTS

butter and/or olive oil

turmeric

1-2 dates (I used medjool), sliced

3 eggs, lightly whisked

sea salt

black pepper

sesame seeds

sheep’s milk feta, crumbled

parsley/mint for garnish

DRESSING INGREDIENTS

2 tablespoons peanut butter

1 heaping tablespoon plus more rice vinegar

1 tablespoon toasted sesame oil

2 heaping teaspoons soy sauce

1 heaping teaspoon coconut aminos

1 teaspoon maple or honey

1/2 tsp grated ginger (optional)

1/2 garlic clove, grated (optional)

Sriracha to taste

METHOD

1. Lightly whisk 3 eggs in a bowl with sea salt and pepper.

2. Heat up a pan (I used my mini perfect pan from Our Place) and then add enough butter and/or olive oil to coat the pan.

3. Add a few dashes of turmeric and stir. Then, throw in your dates and cook for a 2 minutes or until dates begin to soften. Transfer the dates to a plate.

4. Now, add your lightly whisked eggs to the pan and cook on medium until the eggs just begin to set. Arrange the dates on top. Sprinkle with sesame seeds and feta. Place the lid on top and cook on medium-low or until eggs are cooked through.

5. Transfer to a plate and garnish with herbs. Enjoy!