First take a medium sized bowl and crack the eggs into it. Whisk them with a fork and when they turn into a smooth mixture, add the salt. Mix it a little more to spread out the salt.

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 until 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 is no raw eggs. You can throw some more fresh parsley on it when it's cooked for some more taste.

Serves one person.


Preyatnova Opetita!! That's how you say have a nice breakfast in Russian!!

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From 0001

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)



From Ski

Rating (out of 5):

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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