Khagineh - Sugar Omelet

• 2 eggs
• 1 teaspoon ground (green or white) cardamom
• 1 tablespoon sugar
• pinch of ground saffron
• 1 tablespoon butter
• touch of salt

1. In a small pot, mix 1/3 cup of water with sugar, ground cardamom, and saffron. Boil mixture for 5 minutes. This is the "shahd" or syrup.
2. While the syrup mixture is boiling, break the eggs in a bowl, add a touch of salt, and whisk well with a fork till it froths. (Some people like to add a pinch of flour to thicken the batter but my mother didn't because she liked hers on the airy/fluffy side and I have always followed suit.)
3. In a skillet heat butter till it's really hot. Pour in the batter, reduce heat, and cook (stirring the skillet by the handle a few times to make sure the batter is evenly spread) until the bottom has completely set and the top puffs up a bit. Shouldn't take more than a minute or two. Gently turn the batter over and using the edge of a spatula, break omelet into a few chunky pieces.
4. Immediately pour the syrup over batter and continue to cook (should take no longer than a minute or two) until the eggs have absorbed most of the syrup. (It's nice to have some syrup left over to pour over the eggs. Makes it even more delicious.)
5. Serve immediately while hot.

eggs, ground, sugar, ground saffron, butter, salt

Taken from food52.com/recipes/18387-khagineh-sugar-omelet (may not work)