Hungarian Omelet Recipes

HUNGARIAN OMELET

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.

HUNGARIAN OMELET

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.

HUNGARIAN OMELET

Steps:

• 1. Heat 1 teaspoon olive oil in a saucepan and saute the onion and pepper gently until soft.
• 2. Add the tomatoes and paprika and cook gently for a further five minutes until the mixture is soft and pulpy.
• 3. Add a little salt to season.
• 4. Heat the remaining oil in an omelet pan.
• 5. Beat 2 tablespoons water into the eggs to lighten the mixture and then use to make an omelet.
• 6. Fill the omelet with the tomato mixture and serve sprinkled with chopped parsley or chives.

THE PERFECT OMELET

Steps:

• Heat a small omelet pan over medium heat for 5 minutes.
• Turn on the broiler in your oven. (Mine has a high/low setting, so I use low.).
• Crack the eggs into a 4 cup measuring cup. Add the milk, seasoned salt and pepper and beat the mixture completely with a fork or whisk. Set aside.
• Add 1/2-1 tbsp butter to the omelet pan and add anywhere from 1/2 tsp to 1 tbsp of any the vegetables first, depending on what is ordered. Using a spatula, saute the requested ingredients for a minute or two until the vegetables are crisp tender. Then add any meats/seafood and saute for one more minute.
• Spread the mixture around the pan evenly. Then give the egg mixture a quick whisk and SLOWLY pour 1/4 of the mixture in and around the ingredients.
• As the eggs cook, use your spatula to push the eggs toward the center of the pan and tilt the pan so the uncooked eggs fill the gaps. Keep your pan on a medium-low setting.
• When there is no more liquid egg to fill the gaps, turn off the burner, place the pan in the oven under the broiler for a couple of minutes. Leave the door propped open a bit so you can watch the omelet. Don't take your eyes off of it - it could burn very quickly. The broiler will cook the top of your eggs. (I'm not a good omelet flipper, especially with all those yummy, but heavy goodies in them, so this method works well for me.)
• Using a hotpad to grab the handle, put the pan back on the stove, making sure the burner you previously used is turned off. If desired, sprinkle the cheese(s) on one side of the omelet and fold the other side over on top of the cheesy side, slide the omelet onto a plate and serve. The heat from the omelet will melt the cheese without overcooking the omelet.
• Enjoy!