Moroccan Olive Omelette (Bayd De Zaitun)
photo by Dienia B.
- Ready In:
- 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.
Questions & Replies
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There are a lot of wonderful flavors going on in this omelet, Mikekey! I really love olives, so I thought I'd like this omelet, and boy I was right. It was yummy. The little bit of tarragon sprinkled on top actually surprised me, and it turned out to be one of the best additions to the omelet. Made for ZWT #9 (North Africa).
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