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Bayd de Zaitun

03.04.2019

To serve 4:

  • 6 eggs
  • 100 g black olives, stoned and finely chopped
  • 2 tbsp parsley, chopped
  • ½ tsp ground caraway
  • ½ tsp ground cumin
  • 1 tbsp olive oil
  • 1 pinch sweet paprika
  • 1 tsp tarragon
  • Salt and pepper

Preparation:

  • Beat the eggs.
  • Add the olives, parsley, caraway and cumin. Season with salt and a pinch of pepper. Mix well.
  • Heat the oil in a frying pan.
  • Pour in the omelette mixture and allow to set, making sure it remains moist.
  • Transfer to a dish and sprinkle with a little paprika and tarragon.
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