Hungarian Omelet Recipe

Name: Hungarian Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tablespoons butter, 1 medium yellow onion, chopped, 1 cup sliced mushrooms, 1/2 cup sweet Hungarian paprika, and more.

Yes, Hungarian Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Omelet

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