Omelet Veggies And Hungarian Pepperoni Recipes

YUMMY VEGGIE OMELET

Steps:

• Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
• While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
• Shred the cheese into a small bowl and set it aside.
• Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
• Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
• Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

PEPPERONI OMELET

Steps:

• Whisk together the eggs, milk, and basil in a bowl. Heat a small non-stick skillet over medium heat. Add the eggs to the skillet and cook, without stirring, for 5 minutes. Gently lift the edges of the omelet with a spatula and let any uncooked egg mixture run under. Place pepperoni slices on half of the omelet. Sprinkle with the mozzarella cheese and diced tomato. Fold the other half of the omelet over the filling. Let the omelet cook for 5 more minutes or until the filling is heated and the egg is fully cooked. Slide the omelet onto a serving plate and serve immediately. You can garnish it with additional tomato and cheese, if desired.

HUNGARIAN OMELETTE

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.

OMELET- VEGGIES AND HUNGARIAN PEPPERONI

Steps:

• First, beat the 3 eggs together in a small bowl and add the salt, and black pepper mixing well. Take a medium sized pan and place the olive oil in it to get hot. Once the olive oil is very runny and hot, pore in the eggs, and put on low heat. Let the eggs get a bit cooked on one side before adding the tomato, pepperonis, cucumber and cheese to it. it should look not brown yet brown on one side. When you have placed the veggies in the omelet, fold omolet, in half of almost half way. Make sure the heat is low so the inside of the omelet can cook a bit. When it is ready and is golden brown one one side and the inside is cooked enough not to be dripping of eggs(!), place on a plate and sprinle the thyme and oregano on top! Enjoy!!

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.

VERY VEGGIE OMELET

Steps:

• In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm., In a small bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. ovenproof skillet coated with cooking spray. Cook for 5 minutes over medium heat or until lightly browned on bottom., Bake, uncovered, at 350° for 9-10 minutes or until a knife inserted in the center comes out clean. Carefully run a knife around edge of pan to loosen., With a knife, score center of omelet. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve.