Moroccan Olive Omelette (Bayd De Zaitun)

• 6 eggs
• 1 (4 1/4 ounce) can black olives, drained (the chopped kind)
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon caraway seed, crushed in a mortar and pestle
• 1/2 teaspoon ground cumin
• salt & freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 pinch sweet paprika
• 1 teaspoon fresh tarragon, minced

1. In a medium sized bowl, lightly beat the eggs.
2. Stir in the olives, parsley, caraway and cumin. Season with salt and pepper.
3. Heat the oil in a very hot non-stick frying pan.
4. Pour the mixture into the pan, move the pan to distribute evenly and leave for 7 seconds without stirring.
5. Tilt the pan and move the cooked egg to the center with a spatula, allowing the uncooked egg to replace the cooked egg. When there is the hint of uncooked egg left, fold the omelette in half and transfer to a warm platter, sprinkle with paprika and tarragon.
6. Cut into 2 or 3 pieces and serve immediately.

eggs, black olives, fresh parsley, caraway, ground cumin, salt, olive oil, sweet paprika, fresh tarragon

Taken from www.food.com/recipe/moroccan-olive-omelette-bayd-de-zaitun-504185 (may not work)