Omelet with cucumber
2 servings
25 minutes
Omelet with cucumber is an unusual dish of Russian cuisine that combines the delicate texture of eggs with the delicate sea note of cucumber. Cucumber is a marine organism valued for its beneficial properties and unique taste. The history of the dish is linked to the culinary traditions of coastal regions where seafood plays an important role. The prepared omelet has softness and richness, while butter adds extra tenderness. It is perfect for breakfast or a light dinner, especially for gourmets who appreciate rare ingredients. Served hot with melted butter on top, making it even more appetizing.
1
Cut the boiled cucumber into small pieces and fry in butter.
- Cucumaria (sea cucumber): 80 g
- Butter: 20 g
2
Mix the eggs with milk, beat until smooth, pour over the fried cucumbers, and stir.
- Chicken egg: 4 pieces
- Milk: 80 ml
- Salt: to taste
3
Once the omelet mixture thickens, fold the edges towards the center, shape it into an elongated pastry, place it in the oven, and bake until done.
- Vegetable oil: 50 ml
4
When serving at the table, transfer to plates and place butter on top.
- Butter: 20 g
