(1 serving) Printable Version
Then, cut the tomatoes into squares or any size pieces you would like (don't make them too big or too small). Also cut the parsley - cut it pretty small.
Heat a skillet on a medium to high heat, grease it with cooking oil and wait untill it's heated. Then pour the egg mixture into the skillet. Once it's spread, add the parsley and the tomato. Cook it until it looks cooked and there are no raw eggs. You can throw some more fresh parsley on it when its cooked for some more taste.
Serves one person!!!
Preyatnova Opetita!! That's how you say have a nice breakfast in Russian!!
Recipe number 1581. Submitted 11/22/2005.
Comments About This Recipe
What do you think of Russian Omelet?
Overall Average Rating =(out of 5)
Based on 1 vote.
Whaaat? This is not a Russian omlette! We really really do not it like this. Leave out the parsley and tomatoes, add flour and cheese, and cover the pan as soon as you pour the mixture - this way the omelette will rise a little.
Comment submitted: 11/5/2010 (#11506)
Milk is added as you mix the eggs. Shredded cheese and or flour can also be added, depending on taste/consistency preferences.
Comment submitted: 4/4/2010 (#10234)
From Chef Lenna
When do we use the milk? Please help.
Comment submitted: 4/6/2009 (#7910)
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