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    You are in: Home / Recipes / Hungarian Omelet Recipe
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    Hungarian Omelet

    Hungarian Omelet. Photo by Bergy

    1/1 Photo of Hungarian Omelet

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    LAURIE's Note:

    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.

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    Units: US | Metric


    1. 1
      Heat butter in a large skillet over medium heat.
    2. 2
      Add the onion and saute til golden, 8-10 minutes.
    3. 3
      Add mushrooms and paprika.
    4. 4
      Cook, stirring occasionally til mushrooms start to wilt about 5 minutes.
    5. 5
      Whisk egggs, salt and peppers in a small bowl.
    6. 6
      Reduce heat to low.
    7. 7
      Pour in the egg mixture over the top of veggies in the skillet.
    8. 8
      Cook omelet slowly for about 10 minutes, or until done enough to flip over without running.
    9. 9
      Flip and cook 3-4 minutes on the other side.
    10. 10
      Cut omelet into wedge and serve with a dollop of sour cream and sprinkling of parsley and green onion.

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    Ratings & Reviews:

    • on May 10, 2007


      I followed the directions exactly and this didn't work for me. When I added the paprika it soaked up all of the butter and clumped up and burned. I think there was just too much paprika and it might have worked with half the amount, but as it was the end result was inedible. Sorry.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2007

      To little turtle - maybe the heat of the pan was too high? The mushrooms and onions should give off a little water, which, along with the butter, forms a thick sauce. If you like the idea of the recipe - try it again with the pan on a lower heat. Hope this helps!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2007


      I cut the recipe back to 2 eggs and cut the other ingredients accordingly. I used Hungarian Hot had no trouble with the paprika(about 2 tbsp) clumping. It gave a great flavor to the omelete. Served with hot Hungarian smoked sausage & toast. Lovely brunch, thanks Laurie

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Hungarian Omelet

    Serving Size: 1 (155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 294.2
    Calories from Fat 213
    Total Fat 23.7 g
    Saturated Fat 11.7 g
    Cholesterol 355.4 mg
    Sodium 504.5 mg
    Total Carbohydrate 11.9 g
    Dietary Fiber 5.8 g
    Sugars 3.5 g
    Protein 12.4 g

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