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
- In a medium sized bowl, lightly beat the eggs.
- Stir in the olives, parsley, caraway and cumin. Season with salt and pepper.
- Heat the oil in a very hot non-stick frying pan.
- Pour the mixture into the pan, move the pan to distribute evenly and leave for 7 seconds without stirring.
- 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.
- 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)