The great thing about omelets is that you can serve the bread on the side or you can split the bread, use the omelet as a filling and you have a meal on the go. This omelet has sliced brown Swiss mushrooms, chopped tomatoes onions, and minced garlic. And for a soft and creamy texture, I added two tablespoonfuls of thick cream to the beaten eggs.
You can serve this delicious omelet with your bread of choice. I just happened to find some nice English muffins yesterday and… no, actually, I bought different kinds of bread yesterday because I’m familiarizing myself with their textures so I can bake my version at home. So, I bought English muffins and bagels among other things and, yes, I will be baking my English muffins and bagels soon. At least, I’ll try. Have all the ingredients ready before you start cooking as this omelet cooks fast.
Heat the olive oil in a pan. Add the onion and cook, stirring, for about 30 seconds. Add the chopped tomato, garlic, and mushrooms. You may add chopped parsley if you like. Cook, stirring, for about a minute. Pour in the egg-cream mixture. Season with salt and pepper. Keep stirring the mixture in the pan so that the eggs fluff up and no crust forms on the bottom. As soon as the eggs are partially set, turn off the heat. This omelet is best when the eggs are just a bit still runny. Fill the bottom halves of the toasted English muffins with the omelet. Top with the upper halves. Serve with sliced onions and tomatoes on the side.
Hungarian Potato Casserole
This is Speedy’s second attempt at making this very popular Hungarian dish. The first time, he did it the traditional way with sliced potatoes and sausages. The potatoes didn’t cook very well, the sausages weren’t salty enough so the dish turned out rather bland. This time, he made some modifications. The potatoes were grated instead of sliced, he used bacon and he sprinkled grated mozzarella on top. Not exactly authentic Hungarian anymore but we liked the second version much, much better.
What exactly is Rakott Krumpli? It is a baked potato casserole layered with hard-boiled eggs and ham or sausage bits or slices. The top is sprinkled with paprika which gives the dish a smoky and peppery aroma and flavor. Despite the very foreign-sounding name which I’m not sure we’re pronouncing correctly, Dakota crumple is not difficult to prepare and is very comforting to eat much like what a grandmother would prepare for a family. Not that I’m calling Speedy a grandmother. But he sure knows how to choose dishes to cook.