Moroccan Olive Omelette Bayd De Zaitun

An unsual omelette from morocco, filled with black olives.

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 seed, ground cumin, salt & freshly ground black pepper, olive oil, sweet paprika, fresh tarragon