Ingredients
- SpinneysFOOD bottled drinking water ½ tbsp
- Butter ½ tbsp
- Vanilla syrup ½ tsp
- Eggs 2
- Chai spice 1 tbsp
- Date spread ½ tbsp
- Dates 100g
- Double cream 1 tsp
Equipment
- Knife 1
Nutrition (Per serving)
- Calories 603
- Fat 25g
- Protein 14.2g
- Carbs 75.1g
- Sugars 63.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Date chai omelette
Arabic 10 Mins Prep · 10 Mins Cook
- To make the filling, combine the pitted and chopped dates, syrup, water and chai spice in a small saucepan and bring to a boil. Reduce to a low heat and simmer, covered, until saucy, approx. 8-10 minutes.
- Meanwhile, separate one of the eggs, putting the white in its own bowl. Combine the yolk with the other whole egg in a small bowl.
- Add a pinch of sugar to the egg white and whisk it until it holds soft peaks.
- Whisk the vanilla into the egg yolk mixture until fully combined. Gently fold the whipped white into the egg yolk mixture.
- In a medium-sized non-stick frying pan, heat the butter over a medium to medium-low heat until it has melted and started to foam. Pour in the eggs.
- Cook, without disturbing until the eggs are quite set and about ¾ of the way cooked through. Then, gently use a spatula to flip the omelette. Let it cook for 1 minute.
- Top with a spoonful or two of the filling and fold the omelette over the filling. Transfer to a plate and top with more of the filling plus a dollop of double-cream yoghurt.