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Ingredients
| salted butter: 5 Tbl |
| onions - yellow: 1 (chopped) |
| white mushrooms (sliced): 1 cup |
| sweet paprika: 1/2 cup |
| eggs: 6 (beaten) |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| sour cream |
| parsley (chopped) |
| green onions - spring or scallion |
Hungarian Omelet
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- 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.