ReceptnaptárHam Omelette
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Beat the eggs thoroughly with a fork together with the cream, salt and pepper, until you get a light, even mixture.
- Heat some of the butter in a pan or omelette pan until foamy but not browning.
- Pour in one serving's worth of the egg mixture, and over medium heat, stirring and dragging it with a wooden spoon constantly, cook so it doesn't set into one clump, but becomes evenly creamy.
- When the top is still a little wet but no longer runny, sprinkle the ham over it.
- Roll up or fold in half, and slide onto a plate.
- With the remaining butter and egg mixture, cook the rest of the omelettes the same way, one serving at a time.
- Serve with vinegared salad.
- Instead of ham, you can also fill it with grated parmesan, braised mushrooms, or roasted, sliced veal brain.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Scrambled eggs with ham · Hungarian
- Ham and eggs · Hungarian
- Ham and cheese omelette · Hungarian
- Baked egg noodles with ham · Hungarian
- Century eggs with ham and pickled ginger · Chinese
- French creamy scrambled eggs (œufs brouillés) · French
More hungarian ideas
- Scrambled eggs with sausage and tomato
- Semolina pudding with honey and cinnamon (tejbegríz)
- Pancakes with sweet curd cheese (túrós palacsinta)
- Bread and dripping with red onion (zsíros kenyér)
- Eggy bread with cinnamon sugar (bundáskenyér)
- Cocoa swirl buns (kakaós csiga)
- Porridge with fruit and honey
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings