Ingredients for Moroccan Olive Omelette Bayd De Zaitun
- 3 large eggs
- Black Olives
- Fresh Parsley
- Caraway Seed
- Ground Cumin
- Salt & Freshly Ground Black Pepper
- Olive Oil
- Sweet Paprika
- Fresh Tarragon
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How to Make Moroccan Olive Omelette Bayd De Zaitun
- In a medium-sized bowl, lightly beat 3 large eggs with a fork.
- Stir in 1/2 cup pitted Kalamata olives (or olives of your choice), 1 tablespoon chopped fresh parsley, 1/2 teaspoon caraway seeds, and 1/4 teaspoon ground cumin.
- Season generously with salt and freshly ground black pepper to taste.
- Heat 1 tablespoon olive oil in a very hot 8-inch non-stick frying pan over medium-high heat.
- Pour the egg mixture into the hot pan. Let it cook undisturbed for about 7 seconds.
- Using a spatula, gently lift the edges of the cooked omelette and tilt the pan to allow uncooked egg to flow underneath. Repeat this process until the egg is mostly set but still slightly wet on top.
- Sprinkle 1/4 teaspoon paprika and 1 teaspoon chopped fresh tarragon over one half of the omelette.
- Carefully fold the omelette in half. Transfer to a warm plate and serve immediately. Garnish with extra paprika and tarragon if desired.
- Cut into 2 or 3 pieces and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
2g
Fat
32g
Carbs
2g
