Hungarian Omelette. Recipe

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Hungarian Omelette. Ingredients

1 tsp olive oil
1 small onion sliced
1 quarter small red pepper
1 de-seeded and sliced.
2 medium tomatoes skinned and sliced
1 tsp paprika.
1 salt
2 eggs beaten.
1 chopped fresh parsley or
1 chives to garnish.

A Recipe for
Hungarian Omelette.

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Hungarian Omelette.

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Hungarian Omelette. Directions

1. Heat 1 tsp olive oil in a saucepan and saute the onion and pepper
gently until soft. 2. Add the tomatoes and paprika and cook gently
for a further five minutes until the mixture is soft and pulpy. Add a
little salt to season. 3. Heat the remaining oil in an omelette pan.
Beat two tablespoons of water into the eggs to lighten the mixture
and then use to make an omelette. 4. Fill the omelette with the
tomato mixture and serve sprinkled that chopped parsley or chives.
Preparation 5 minutes: cooking 15 minutes.

Serves: 1

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Hungarian Omelette. Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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