Hungarian Omelet
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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INGREDIENTS
Nutrition- 5tablespoons butter
- 1
- 1cup sliced mushrooms
- 1⁄2
- 6
- 1⁄2teaspoon salt
- 1⁄2teaspoon ground pepper
- chopped fresh parsley
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DIRECTIONS
- 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.
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