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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • 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.

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    • 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!

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    • 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

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    • on October 21, 2005

      We love onions, mushrooms and eggs!! The paprika made it different! We really enjoyed these! Thanks!

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    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
    72%
    Total Fat 23.7 g
    36%
    Saturated Fat 11.7 g
    58%
    Cholesterol 355.4 mg
    118%
    Sodium 504.5 mg
    21%
    Total Carbohydrate 11.9 g
    3%
    Dietary Fiber 5.8 g
    23%
    Sugars 3.5 g
    14%
    Protein 12.4 g
    24%

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