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Hungarian Omelette

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Quick and easy breakfast, this omelet turns out very moist with juicy tomatoes and sweet peppers.













Trans-fat Free, High Fiber


1 teaspoon olive oil
1 small onions
¼ small sweet red bell peppers
deseeded, sliced
2 medium tomatoes
skinned, sliced
1 teaspoon paprika
1 x salt
2 large eggs
1 x parsley leaves
fresh, chopped, or chives to garnish


  1. Heat 1 teaspoon olive oil in a saucepan and sauté 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 with chopped parsley or chives.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 441g (15.6 oz)
Amount per Serving
Calories 26352% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 423mg 141%
Sodium 157mg 7%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 21%
Sugars g
Protein 32g
Vitamin A 83% Vitamin C 102%
Calcium 10% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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