Chick pea and olive omelet

Ingredients

4 eggs
sea salt to taste
freshly-ground black pepper to taste
20 ml mild olive oil for frying
80 g canned chick peas, drained
8 green olives, pitted and chopped
1 tbsp capers
pinch of cumin seeds
30 g parmesan, finely grated

Prepare

Beat the eggs, salt, and pepper in a bowl with a fork.

Place the chick peas, olives, capers, and cumin on a pan on high heat until browned. When done, transfer to a dish.

Heat the same pan with oil, add the eggs and leave for 10 seconds without touching them. When the edges begin to shrivel, gently push them into the centre with a fork, tipping the pan so the liquid egg can run into the sides. Do that on all the edges and the middle will flow into the sides.

When all the liquid has been tipped to the sides, turn off the heat and let sit for 1-2 minutes. On one half, sprinkle with cheese, add the filling, and fold over the other half. Serve.