John Myers
Ingredients for 2 servings:
- 4 eggs
- ¼ liter of milk
- 30 g olive oil
- 5 dates, chopped
- 5 walnuts, chopped
- 2 tbsp honey
- Salt
- possibly pepper
- possibly fish sauce
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes
Dessert, protein diet
This recipe is an updated version of a recipe from the Roman Imperial period, personally recommended by Apicius: ova spongia ex lacte (Roman milk pancakes). However, Apicius did not pass on the exact proportions, which had to be reconstructed through culinary archaeological experiments. Preparation: Whisk the eggs with the milk and olive oil, beating the mixture until foamy. Don’t forget a pinch of salt or—for those who value historical authenticity—season with a dash of fish sauce. Heat oil in a pan (or, for those who appreciate authenticity, in an earthenware patina) and pour in the mixture—it’s enough to fill two average-sized pans. Cook the omelet on one side only—do not turn it over! Add the chopped dates and walnuts and let them set, or sprinkle them on afterward. Spread with honey before serving. Serve with cider rolls or spelt bread! We also tried a savory version with cubes of smoked wild boar ham. In this case, add a little more salt to the mixture.
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