Moroccan Olive Omelette Bayd De Zaitun Recipes

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MOROCCAN OLIVE OMELETTE (BAYD DE ZAITUN)



Moroccan Olive Omelette (Bayd De Zaitun) image

Make and share this Moroccan Olive Omelette (Bayd De Zaitun) recipe from Food.com.

Provided by Outta Here

Categories     Breakfast

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 351.4, Fat 27.8, SaturatedFat 6.5, Cholesterol 558, Sodium 659.6, Carbohydrate 6.1, Fiber 2.4, Sugar 0.6, Protein 19.9

MOROCCAN OLIVES



Moroccan Olives image

Serve your family with these marinated Moroccan olives - a flavorful appetizer.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 4h10m

Yield 6

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 teaspoon fennel seed
1 teaspoon coriander seed
1/2 teaspoon cumin seed
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, finely chopped
1 1/2 cups good-quality imported green and ripe assorted olives
1 tablespoon grated orange peel
3/4 cup extra-virgin olive oil

Steps:

  • In 8-inch nonstick skillet, heat 2 tablespoons oil 1 minute. Add fennel seed, coriander seed, cumin seed, pepper flakes and garlic; cook and stir over medium heat 1 minute or until fragrant. Remove from heat. Add olives and orange peel; stir until olives are coated.
  • Divide mixture between 2 small jars or containers with tightfitting lids. Pour 3/4 cup oil over mixture in jars. Cover; refrigerate at least 4 hours before serving. Serve at room temperature. Store in refrigerator up to 1 week.

Nutrition Facts : Calories 308, Carbohydrate 2 g, Fat 7, Fiber 1 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 205 mg

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