A delightful twist on the classic Hungarian omelet, featuring sautéed mushrooms and a hint of paprika.
Heat the butter in a large skillet over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion to the skillet and sauté until golden brown.
Stir occasionally to prevent the onions from burning.
Stir in the mushrooms and paprika, cooking until the mushrooms are tender.
Ensure the mushrooms release their moisture for a concentrated flavor.
In a bowl, whisk together the eggs, salt, and pepper.
Whisking incorporates air, making the omelet fluffier.
Reduce the skillet heat to low and pour the egg mixture over the vegetables.
Cook slowly to ensure the eggs set evenly.
Gently lift the edges of the omelet with a spatula to let uncooked egg flow underneath.
This technique ensures even cooking without flipping.
Optionally, brown the top of the omelet under a broiler for a few minutes.
Keep a close eye to prevent over-browning.
Slice the omelet into wedges and serve warm.
Garnish with fresh herbs for added color and flavor.
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