Hungarian Omelette (1 serving) 1 teaspoon olive oil 1 small onion - sliced 1/4 small red pepper - seeded and sliced 2 medium tomatoes - skinned and sliced 1 teaspoon paprika pinch of salt 2 large eggs - beaten chopped fresh parsley or chives to garnish Heat 1 teaspoon olive oil in a saucepan and saute 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 omelet pan. Beat 2 tablespoons water into the eggs to lighten the mixture and then use to make an omelet. Fill the omelet with the tomato mixture and serve sprinkled that chopped parsley or chives. Hungary has a population of about 10,106,017 (July 2001 est.). Its capital is Budapest. Ninety-nine percent of Hungarian speak Hungarian. The Hungarian word for breakfast is "reggeli". The customary greeting in Hungary is "Minden jut -- gyorsan reggeli!", which translates to "Nice day -- great breakfast!" Mr Breakfast would like to thank Eggman for this recipe. Recipe number 218. Submitted 5/6/2002.