Created by Mikekey on November 3, 2013
Step 1: In a medium sized bowl, lightly beat the eggs.
Step 2: Stir in the olives, parsley, caraway and cumin. Season with salt and pepper.
Step 3: Heat the oil in a very hot non-stick frying pan.
Step 4: Pour the mixture into the pan, move the pan to distribute evenly and leave for 7 seconds without stirring.
Step 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.
Step 6: Cut into 2 or 3 pieces and serve immediately.