Ingredients for Russian Omelet
- 2 large eggs
- 1 tablespoon water
- Salt And Pepper
- Potato
- 2 tablespoons sour cream
- 1 tablespoon chopped green onions
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How to Make Russian Omelet
- In a small bowl, whisk together eggs and water until light and frothy.
- Season the egg mixture with salt and freshly ground black pepper.
- Set aside.
- Lightly spray an 8-inch nonstick omelet pan or skillet with cooking spray. Heat over medium heat.
- Add the diced potatoes to the skillet and heat through, about 2-3 minutes.
- Set the cooked potatoes aside.
- Pour the egg mixture into the heated skillet.
- As the eggs begin to set around the edges, use a spatula to gently push the cooked portions towards the center, tilting the pan to allow uncooked egg to flow underneath.
- Continue cooking until the eggs are mostly set but still slightly moist on top.
- Spoon half of the cooked potatoes onto one half of the omelet.
- Top the potatoes with 1 tablespoon of sour cream and sprinkle with half of the green onions.
- Using your spatula, gently fold the omelet in half.
- Cook for another 30 seconds to melt the sour cream slightly and heat through.
- Carefully slide the omelet onto a plate.
- Garnish with a dollop of sour cream and remaining green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
7g
Fat
90g
Carbs
6g
