1/1 Photo of Moroccan Olive Omelette (Bayd De Zaitun)
An unsual omelette from Morocco, filled with black olives.
My Private Note
Units: US | Metric
- 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
- 1In a medium sized bowl, lightly beat the eggs.
- 2Stir in the olives, parsley, caraway and cumin. Season with salt and pepper.
- 3Heat the oil in a very hot non-stick frying pan.
- 4Pour the mixture into the pan, move the pan to distribute evenly and leave for 7 seconds without stirring.
- 5Tilt 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.
- 6Cut into 2 or 3 pieces and serve immediately.
Browse Our Top Breakfast Recipes
You Might Also Like...View All Breakfast Recipes
Nutritional Facts for Moroccan Olive Omelette (Bayd De Zaitun)
Serving Size: 1 (148 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 351.3
- Calories from Fat 249
- Total Fat 27.7 g
- Saturated Fat 6.5 g
- Cholesterol 558.0 mg
- Sodium 659.6 mg
- Total Carbohydrate 6.0 g
- Dietary Fiber 2.3 g
- Sugars 0.6 g
- Protein 19.8 g