Georgian Omelette with Walnuts and Pomegranate

submitted by lulu


handful of walnuts
4 eggs
splash of water
pinch salt
pinch cayenne pepper
2 tablespoons butter
cinnamon
handful of pomegranate seeds

Toast the walnuts in a frypan over medium heat until fragrant. Chop fine or
grind them in a food processor. Place them in a large mixing bowl and add the
eggs, water, salt and cayenne pepper. Beat the mixture until it is a uniform
colour. Melt the butter in a frypan over medium heat. Add the egg mixture and
stir with a fork until the eggs start to set. Flip one side of the egg mixture
over the other, so you have a half moon shape, and slide it onto a plate.
Sprinkle with cinnamon and pomegranate seeds and serve.

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