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Morocco



Morocco - Bayd de Zaitun (Olive Omelette).

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.