Hungarian Omelet Recipes

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HUNGARIAN OMELET



Hungarian Omelet image

From "Prairie HOme Cooking" a book I picked up at the library but its on my Christmas wish list. Make sure to use the SWEET Hungarian paprika not the hotter more bitter kinds.

Provided by LAURIE

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

5 tablespoons butter
1 medium yellow onion, chopped
1 cup sliced mushrooms
1/2 cup sweet Hungarian paprika
6 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon ground pepper
sour cream
chopped fresh parsley
green onion

Steps:

  • Heat butter in a large skillet over medium heat.
  • Add the onion and saute til golden, 8-10 minutes.
  • Add mushrooms and paprika.
  • Cook, stirring occasionally til mushrooms start to wilt about 5 minutes.
  • Whisk egggs, salt and peppers in a small bowl.
  • Reduce heat to low.
  • Pour in the egg mixture over the top of veggies in the skillet.
  • Cook omelet slowly for about 10 minutes, or until done enough to flip over without running.
  • Flip and cook 3-4 minutes on the other side.
  • Cut omelet into wedge and serve with a dollop of sour cream and sprinkling of parsley and green onion.

Nutrition Facts : Calories 294.3, Fat 23.8, SaturatedFat 11.8, Cholesterol 355.4, Sodium 504.5, Carbohydrate 12, Fiber 5.9, Sugar 3.5, Protein 12.5

HUNGARIAN OMELET



Hungarian Omelet image

Make and share this Hungarian Omelet recipe from Food.com.

Provided by Mamas Kitchen Hope

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

5 tablespoons butter
1 medium onion, chopped
1 cup mushroom, sliced
6 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sweet paprika, Hungarian

Steps:

  • Sauté onion in butter over medium heat in a large skillet until golden brown, 10 minutes.
  • Add mushrooms and paprika and cook until the mushrooms are soft, about 5 minutes.
  • Reduce heat to low.
  • Whisk eggs, salt and pepper and add to pan. Cook slowly for about 10 minutes.
  • Lift and allow uncooked portion to flow underneath until all of the uncooked egg has been moved.
  • IF YOU WOULD LIKE TO BROWN THE OTHER SIDE:.
  • Using a plate the size of the pan, carefully slide the omelet onto the plate. Turn skillet over and place on top of the plate. Turn skillet and plate at the same time, placing skillet back on burner while keeping plate on top until in place (as though it were a pot lid). Remove plate and cook a few minutes to brown that side OR place under broiler for a few minutes.
  • You will have circular omelet, not a half moon shape. Do NOT attempt top FOLD in half.
  • Cut into wedges and serve with a dollop of sour cream and chopped green onions.

Nutrition Facts : Calories 250.9, Fat 21.7, SaturatedFat 11.5, Cholesterol 317.2, Sodium 526.1, Carbohydrate 4, Fiber 0.8, Sugar 1.8, Protein 10.5

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