Moroccan Olive Omelette (Bayd De Zaitun) - cooking recipe

Ingredients

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

Preparation

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.