Russian Drachena Recipe

This little but absolutely scrumptious dish is a sort of cross between a pancake and an omelette, however, unlike the aforementioned, it is cooked in the oven.  This dish is super quick and very easy, requiring relatively few ingredients which makes it ideal to serve as a starter with a garnish of green salad, as part of a tapas selection, or even for a perfect evening supper dish when you are tired after getting home from work and want a quick and delicious snack.  Sweet alternatives can also be made, just exclude the vegetables and sweeten with sugar and/or honey.

Spring Onion, Garlic & Tomato Drachena

Spring Onion, Garlic & Tomato Drachena


15ml olive oil

1 bunch spring onions (about 6 large onions)

1 garlic clove chopped

4 tomatoes, peeled, deseeded and chopped

4 eggs, beaten

3 tbsp wholemeal rye flour

4 tbsp milk

150 ml sour cream

2 tbsp chopped fresh parsley

25 g melted butter


Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/Gas Mark 4

Heat olive oil in frying pan and gentle cook the sliced spring onions for 3 minutes

Add the garlic and cook for 1 more minute until spring onions are soft


Sprinkle spring onions and garlic into base of a lightly greased shallow 20cm/8in ovenproof dish

(If you want to save on washing up, use a foil dish as I did)

Scatter the chopped tomatoes over the spring onions and garlic


Mix the flour to a smooth paste in a bowl with the milk


Gradually add the sour cream


Mix in the eggs

Stir in the parsley and butter

Season with salt and pepper


Pour the egg mixture over the vegetables


Bake in the oven for 40-45 minutes until hardly any liquid seeps out when a knife is pushed into the middle


Run a knife around the edge of the dish to loosen

Cut into slices, serve immediately with a fresh green salad garnish if desired

Cut into slices and serve immediately with a fresh green salad garnish if desired

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About Charlotte J

Graduate, journalist, blogger and follower of all things media.