Moroccan Olive Omelette (Bayd De Zaitun)

  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)

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