Gheysavah (Söt Omelett med Dadel)

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1. 1
   In a medium nonstick frying pan (with a lid) over medium heat, melt the butter, swirling the pan to evenly coat the bottom. Add the pitted dates, placing them cut-side down in the pan. Let the dates cook for 2 minutes, then flip them and cook for 2 more minutes, or until they’re slightly softened.
2. 2
   While the dates are caramelizing, crack the eggs into a small bowl and whisk them until the mixture is uniform in color and texture, and is light and foamy.
3. 3
   Once the dates are caramelized, pour the eggs into the pan and sprinkle with a pinch of salt. Leave the eggs untouched for 1 to 2 minutes while the bottom sets. Cover and continue cooking for 3 to 5 minutes, or until the top of the eggs is just set. Sprinkle a dash of cinnamon over the top and remove the pan from the heat.
4. 4
   Serve the omelet warm, with a drizzle of honey, if desired.