1. In a medium sized bowl, lightly beat the eggs. 2. Stir in the olives, parsley, caraway and cumin. Season with salt and pepper. 3. Heat the oil in a very hot non-stick frying pan. 4. Pour the mixture into the pan, move the pan to distribute evenly and leave for 7 seconds without stirring. 5. 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. Cut into 2 or 3 pieces and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
