Georgian Omelet


Preparation info
  • Serves


    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

The Georgian name for omelet reveals that this dish was originally made with clarified butter, or erbo. But an equally delicious result is achieved with regular salted butter. This omelet is gratifying at breakfast and supper alike.


  • 6 large eggs
  • ¼ cup shelled walnuts, ground
  • ¼ teaspoon sal


Lightly beat the eggs and stir in the walnuts, salt, and pepper to taste.

In a large skillet, melt the butter. When it is hot, pour in the egg mixture. With a fork, push the outer, cooked edges of the egg toward the center, tipping the pan to allow the uncooked portion to flow into the cleared space. Continue this procedure until the omelet is cooked, about 3 or 4 minutes. Fold over the