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Moroccan Olive Omelette Bayd De Zaitun

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Ingredients

Adjust Servings:
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

Nutritional information

351.4
Calories
249 g
Calories From Fat
27.8 g
Total Fat
6.5 g
Saturated Fat
558 mg
Cholesterol
659.6 mg
Sodium
6.1 g
Carbs
2.4 g
Dietary Fiber
0.6 g
Sugars
19.9 g
Protein
148g
Serving Size

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Moroccan Olive Omelette Bayd De Zaitun

Features:
    Cuisine:

    I made .7 of the recipe using 2 eggs and for me that was a large breakfast with all the goodies added in. I love all of the flavors and they combine so well. North African dishes are a favorite of mine and their use of seasonings is superb. I'm very pleased that I chose this for PAC, Spring 2014.

    • 35 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Moroccan Olive Omelette (Bayd De Zaitun), An unsual omelette from Morocco, filled with black olives , I made 7 of the recipe using 2 eggs and for me that was a large breakfast with all the goodies added in I love all of the flavors and they combine so well North African dishes are a favorite of mine and their use of seasonings is superb I’m very pleased that I chose this for PAC, Spring 2014 , 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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    Steps

    1
    Done

    In a Medium Sized Bowl, Lightly Beat the Eggs.

    2
    Done

    Stir in the Olives, Parsley, Caraway and Cumin. Season With Salt and Pepper.

    3
    Done

    Heat the Oil in a Very Hot Non-Stick Frying Pan.

    4
    Done

    Pour the Mixture Into the Pan, Move the Pan to Distribute Evenly and Leave For 7 Seconds Without Stirring.

    5
    Done

    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.

    6
    Done

    Cut Into 2 or 3 Pieces and Serve Immediately.

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    Elena Fisher

    Seafood sensation known for creating dishes that highlight the flavors of the ocean.

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