Omelet with Canned Fish and Pickled Cucumbers

by Editorial Staff

A simple and very interesting dish in the style of “Mimosa” salad – omelet with mayonnaise, canned fish, and pickled cucumbers. The taste of the omelet is rich and delicate at the same time, and thanks to the addition of pickled cucumbers, it is also spicy.

Summary

Cook Time	20 minutes
Total Time	20 minutes
Course	Breakfast
Servings (Default: 2)

Ingredients

Omelet with Canned Fish and Pickled Cucumbers

Instructions

We drive eggs into a bowl.
Add milk, mayonnaise, salt, and soda.
Beat with a whisk.
Drain the liquid from the can with canned fish. Knead the fish thoroughly with a fork.
Grate cucumbers on a coarse grater.
Add cucumbers and fish to the egg mixture. We mix.
Grease the pan with vegetable oil and heat well over medium heat. Reduce heat to low, pour out the egg mass, cover and cook for about 4-5 minutes.
Then turn the omelet over, cover it again, and cook for about 4 minutes more.
An omelet with canned fish and pickled cucumbers is ready. If desired, when serving, sprinkle the omelet with finely chopped parsley, dill, or any other herbs of your choice.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.