Moroccan Olive Omelette (Bayd De Zaitun)

1. 1

   In a medium sized bowl, lightly beat the eggs.

2. 2

   Stir in the olives, parsley, caraway and cumin. Season with salt and pepper.

3. 3

   Heat the oil in a very hot non-stick frying pan.

4. 4

   Pour the mixture into the pan, move the pan to distribute evenly and leave for 7 seconds without stirring.

5. 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. 6

   Cut into 2 or 3 pieces and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.