25 May

Olive Omelette

To serve 4

6 eggs
· 100 g black olives, stoned & 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


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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