From The Georgian Feast, with modifications
Serves 2
Ingredients
6 large eggs
1/4 cup shelled walnuts, ground
1/4 teaspoon salt
pepper to taste
2 tablespoons butter or clarified butter
1/4 teaspoon ground cinnamon
1 tablespoon pomegranate seeds (optional, sesame seeds work well too)
Directions
Lightly beat the eggs and stir in the walnuts, salt, and pepper to taste. In a large skillet, melt the butter or pour the clarified butter. When it's hot, pour in the egg mixture. With a fork, push the outer, cooked edges of the egg towards the center to allow the uncooked portition to flow into the cleared space. Continue this procedure until the omelet is cooked, about 3 or 4 minutes. Fold over the sides of the omelet and slide it out onto a platter. Sprinkle with cinnamon and garnish with pomegranate seeds, if desired. Serve at once.
