Spicy Hungarian Omelet

This is a wonderful, easy-to make hearty breakfast or early lunch.

·         2 tbs. olive oil
·         1 onion, sliced in rings
·         ½ red bell pepper, sliced
·         8 eggs
·         ½ c milk
·         salt and pepper
·         ½ c shredded cheddar
·         1 spicy sausage (i.e. salami, chorizo), sliced
·         6 black olives, pitted and chopped
·         1 tbs. fresh Oregano, chopped or ¼ tsp. dry Oregano

Preheat the oven to 325º F (150°C).
In an oven-proof frying pan heat half the oil. Sauté the onion rings and the bell pepper at medium heat until soft. Then remove the vegetables from the pan.
In a bowl whisk together the eggs, milk, salt and pepper.
Heat the remaining oil in the pan. Pour the egg mixture into the pan and tilt to coat evenly. Cook for 1 minute on high heat without stirring.
Remove the skillet from the heat.
Layer the omelet with the onions, bell pepper, cheese, sausage and olives. Sprinkle with oregano.
Put the skillet in the preheated oven and bake for a couple of minutes until the eggs are puffy and the cheese is bubbly.

Serves four


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