Ingredients
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6 eggs
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1 (4 1/4 ounce) can black olives, drained (the chopped kind)
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2 tablespoons fresh parsley, chopped
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1/2 teaspoon caraway seed, crushed in a mortar and pestle
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1/2 teaspoon ground cumin
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salt & freshly ground black pepper, to taste
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1 tablespoon olive oil
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1 pinch sweet paprika
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1 teaspoon fresh tarragon, minced
Instructions
- 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.