As you know, I was born and grew up in St. Petersburg (formerly Leningrad). From my childhood memories I remember most popular breakfast of the time – omelet with onions, tomatoes, any cooked meat and fresh herbs. It was something known to everyone and cooked in great variety of ways. This omelet does not have any “official” name, but I have nicknamed it “po Leningradsky” (“Leningrad omelet”), in honor of my old city. The omelet is fresh, colorful and fulfilling, you can use any leftover cooked meat or cold cuts and it can be done in 15 minutes. It is great breakfast dish in one pan for the whole family. For fresh herbs you can use parsley, dill, cilantro or scallions. Serve it with dark bread toast.
For more Russian recipes, visit Russian Cuisine page.
Step-by-step photos were taken by my 9 years old son Daniel. Thank you my dear little helper!!!
Note: I like to do all my prep work before cooking, that way my omelet is ready in 10-15 minutes.
- 1 Tbsp. olive oil or grape seed oil
- 4 plum tomatoes, cut into halves and sliced
- 1 yellow onion, julienne, cut into thin strips
- 1 cup any cooked meat (sausage, veal loaf or smoked kielbasa), cubed
- 3 eggs, whisk together lightly
- fresh parsley, chopped
- salt and freshly ground pepper
In the deep frying pan over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until soft and light golden, about 2 minutes. Add tomatoes and cook together, stirring occasionally, for 1-2 minutes more. Season with the salt and freshly ground pepper. Stir in the cooked meat of your choice. Add the eggs and cook until the they are just beginning to set, about 1-2 minutes. Cover the top with fresh herbs and place the omelet in the preheated oven (350F) for about 5-7 minutes. Serve immediately.