Hungarian Omelette
Quick and easy breakfast, this omelet turns out very moist with juicy tomatoes and sweet peppers.
Yield
1 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 1 | small |
onions
sliced |
|
| ¼ | small |
sweet red bell peppers
deseeded, sliced |
|
| 2 | medium |
tomatoes
skinned, sliced |
|
| 1 | teaspoon |
paprika
|
|
| 1 | x |
salt
|
*
|
| 2 | large |
eggs
beaten |
|
| 1 | x |
parsley leaves
fresh, chopped, or chives to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 1 | small |
onions
sliced |
|
| 0.3 | small |
sweet red bell peppers
deseeded, sliced |
|
| 2 | medium |
tomatoes
skinned, sliced |
|
| 5 | ml |
paprika
|
|
| 1 | x |
salt
|
*
|
| 2 | large |
eggs
beaten |
|
| 1 | x |
parsley leaves
fresh, chopped, or chives to garnish |
*
|
Directions
Heat 1 teaspoon olive oil in a saucepan and sauté the onion and pepper gently until soft.
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.
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.
Fill the omelette with the tomato mixture and serve sprinkled with chopped parsley or chives.
