For the filling
For the omelette
To make the filling, combine the dates, syrup, water and chai spice in a small saucepan and bring to a boil. Reduce to a low heat and simmer, covered, until saucy, approx. 8-10 minutes.
Meanwhile, separate one of the eggs, putting the white in its own bowl. Combine the yolk with the other whole egg in a small bowl.
Add a pinch of sugar to the egg white and whisk it until it holds soft peaks.
Whisk the vanilla into the egg yolk mixture until fully combined. Gently fold the whipped white into the egg yolk mixture.
In a medium-sized non-stick frying pan, heat the butter over a medium to medium-low heat until it has melted and started to foam. Pour in the eggs.
Cook, without disturbing until the eggs are quite set and about ¾ of the way cooked through. Then, gently use a spatula to flip the omelette. Let it cook for 1 minute.
Top with a spoonful or two of the filling and fold the omelette over the filling. Transfer to a plate and top with more of the filling plus a dollop of double-cream yoghurt.