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Russian Omelet

A soft, fluffy egg dish cooked gently under a covered skillet with sour cream and milk, finished with fresh dill.

13 minEasyServes 2240 cal/serving

RussianBreakfastStovetopVegetarianLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 4 large eggs, whisked
  • 2 tbsp sour cream
  • 1/4 cup whole milk
  • 1 tbsp unsalted butter
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper, ground
  • 2 tbsp fresh dill, chopped

Instructions

  1. 1

    In a mixing bowl, combine 4 whisked large eggs, 2 tbsp sour cream, 1/4 cup whole milk, 1/2 tsp fine salt, and 1/4 tsp ground black pepper until uniform and frothy.

  2. 2

    Melt 1 tbsp unsalted butter in a nonstick skillet over low heat.

  3. 3

    Pour the egg mixture into the skillet, cover tightly with a lid, and cook for 6 to 8 minutes until set and puffed.

  4. 4

    Garnish with 2 tbsp chopped fresh dill and serve immediately.

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Questions

What can I use instead of sour cream in Russian Omelet?

The entry for Russian Omelet calls for 2 tbsp sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I make Russian Omelet dairy-free?

Yes. The dairy in Russian Omelet is 2 tbsp sour cream, 1/4 cup whole milk, 1 tbsp unsalted butter. Swap the sour cream for thick coconut yogurt with a squeeze of lemon; the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Russian Omelet vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp sour cream, 1/4 cup whole milk, 1 tbsp unsalted butter and 4 large eggs, whisked. For fully plant-based entries, see the vegan breakfast collection.

Does Russian Omelet contain eggs?

Yes: 4 large eggs, whisked. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Russian Omelet keep?

Refrigerate what is left of Russian Omelet within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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