👨‍🍳 Instructions

1. 1

   Cook the vermicelli according to package directions until al dente. Drain well and set aside.

   💡 Tip: Do not overcook the vermicelli; it should still have a slight bite.
2. 2

   In the same pot, melt 2 tablespoons of butter over medium-low heat. Add the sugar, ground cardamom, rose water (if using), and the soaked saffron with its water. Stir until the sugar dissolves.

   💡 Tip: Using the same pot saves on washing up.
3. 3

   Add the drained vermicelli to the pot with the sugar mixture. Add the remaining 2 tablespoons of butter and toss gently to coat the vermicelli evenly. Cover the pot and let it simmer on low heat for about 10-15 minutes, allowing the flavors to meld.

   💡 Tip: Stir occasionally to prevent sticking.
4. 4

   While the vermicelli is simmering, prepare the omelet. In a bowl, whisk together the eggs, salt, and black pepper.

   💡 Tip: A pinch of black pepper adds a subtle depth to the omelet.
5. 5

   Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Pour in the egg mixture and cook until set, flipping once to cook the other side. You can make one large omelet and slice it, or make individual omelets.

   💡 Tip: Cook the omelet to your desired doneness.
6. 6

   To serve, divide the sweet vermicelli among plates. Top each serving with a portion of the cooked omelet. You can slice the omelet into strips or place a whole one on top.

   💡 Tip: Serve immediately for the best contrast of warm vermicelli and omelet.