Hungarian Omelet Recipes

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LOADED MEDITERRANEAN OMELETTE



Loaded Mediterranean Omelette image

An especially satisfying and perfectly fluffy omelette, loaded with Mediterranean favorites. Turn it into lunch or a simple dinner for two with a side of warm pita bread and Greek Tzatziki sauce!

Provided by The Mediterranean Dish

Categories     Breakfast

Time 2m

Number Of Ingredients 15

4 large eggs
2 tbsp fat-free milk
1/4 tsp baking powder (optional)
1/2 tsp Spanish paprika
1/4 tsp ground allspice
Salt and pepper, to your liking (I used about 1/2 tsp each)
1 1/2 tsp Private Reserve Greek extra virgin olive oil
1 tzatziki sauce recipe to serve, optional
Warm pita to serve, optional
1/2 cup cherry tomatoes, halved
2 tbsp sliced pitted Kalamata olives
1/4 to 1/3 cup marinated artichoke hearts, drained and quartered
2 tbsp chopped fresh parsley, more for later
2 tbsp chopped fresh mint, more for later
Crumbled feta cheese, to your liking, optional

Steps:

  • In a mixing bowl, add the eggs, milk, baking powder (if using), spices, salt and pepper. Quickly and vigorously whisk to combine.
  • In a 10-inch non-stick skillet, heat extra virgin olive oil until shimmering but not smoking. Be sure to tilt the skillet to coat the bottom well with oil.
  • Pour the egg mixture in and immediately stir with a heat-resistant spatula for like 5 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. When no more egg runs to the sides, continue to cook until almost set and the bottom is light golden (about 1 minute.) Remember, the omelette has more time to cook once filled and folded.
  • Remove the skillet from the heat. Spoon a good portion of the toppings onto the center third of the omelette. Use the spatula to fold. Add the remainder of the toppings on top. Sprinkle a little more fresh herbs.
  • Slice the omelette into two halves and serve hot. If you like, add a side of Greek tzatziki sauce and warm pita bread. Enjoy!

Nutrition Facts : Calories 167 calories, Sugar 1.8 g, Sodium 771.2 mg, Fat 10.7 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 0.9 g, Protein 13.8 g, Cholesterol 376.1 mg

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

HUNGARIAN OMELETTE



Hungarian Omelette image

Quick and easy breakfast, this omelet turns out very moist with juicy tomatoes and sweet peppers.

Categories     Vegetarian     Eggs     Quick and Easy     Tomatoes     Quick     Breakfast

Time 15m

Yield 1

Number Of Ingredients 16

olive oil
onions
sweet red bell peppers
tomatoes
paprika
salt
eggs
parsley leaves
olive oil
onions
sweet red bell peppers
tomatoes
paprika
salt
eggs
parsley leaves

Steps:

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

Nutrition Facts :

PERFECT OMELET



Perfect Omelet image

Provided by Alton Brown

Time 15m

Number Of Ingredients 0

Steps:

  • Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
  • TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
  • Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
  • TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
  • Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
  • Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
  • Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
  • Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

HAM 'N' CHEESE OMELET ROLL



Ham 'n' Cheese Omelet Roll image

This brunch dish has easy ingredients and an impressive look all rolled into one! I love hosting brunch, and this special omelet roll is one of my very favorite items to prepare and share. A platter of these pretty swirled slices disappears fast. -Nancy Daugherty, Portland, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 9

4 ounces cream cheese, softened
3/4 cup 2% milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
12 large eggs
2 tablespoons Dijon mustard
2-1/4 cups shredded cheddar cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions

Steps:

  • Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside. , In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan., Bake at 375° until eggs are puffed and set, 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese. , Roll up from a short side, peeling parchment away while rolling. Sprinkle top of roll with the remaining cheese; bake until cheese is melted, 3-4 minutes longer.

Nutrition Facts : Calories 239 calories, Fat 17g fat (9g saturated fat), Cholesterol 260mg cholesterol, Sodium 637mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 17g protein.

HUNGARIAN LENTIL STEW



Hungarian Lentil Stew image

Provided by Leslie Kaufman

Categories     dinner, easy, one pot, soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1 1-pound bag brown lentils
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
6 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
3 bay leaves
2 cups whole-fat sour cream
3 1/2 tablespoons all-purpose flour
2 tablespoons milk
1/2 teaspoon salt, or as needed
1 tablespoon light brown sugar
2 tablespoons brown mustard, or as needed
2 tablespoons fresh lemon juice, or as needed

Steps:

  • If desired, place lentils in a bowl with water to cover, and soak overnight; this step may be skipped, but makes lentils more digestible.
  • Place a large (5- to 6-quart) saucepan over medium-low heat, and add oil and onion. Sauté until tender, 1 to 2 minutes. Add garlic and paprika, and sauté until garlic is fragrant, 1 minute more. Add lentils, 8 cups water and bay leaves. Increase heat to bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until lentils are tender, about 50 minutes; add water as needed if mixture seems too thick.
  • When lentils are tender, in a small bowl stir together sour cream, flour and milk. Add to lentils and simmer 2 to 3 minutes. Add salt, brown sugar, mustard and lemon juice, adjusting amounts as needed for a slightly piquant flavor. If desired, remove and discard bay leaves. Serve hot.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 221 milligrams, Sugar 5 grams, TransFat 0 grams

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