Georgian Omelette with Walnuts and Pomegranate

Toast the walnuts in a fry pan over medium heat until fragrant. Chop fine or grind them in a food processor. Place them in a large mixing bowl and add the eggs, water, salt and cayenne pepper.

Beat the mixture until it is a uniform color. Melt the butter in a fry pan over medium heat. Add the egg mixture and stir with a fork until the eggs start to set. Flip one side of the egg mixture over the other, so you have a half moon shape, and slide it onto a plate.

Sprinkle with cinnamon and pomegranate seeds and serve.