Chicken Liver In Omelet or Rustic Omelet

This is chicken liver in omelet or soufflé, tasty and healthy breakfast or brunch meal. Adapted from Cooking at Home (Russian).

Chicken Liver In Omelet or Rustic Omelet

Yield: 2 servings

12 oz. chicken liver, washed, rinsed and cut in half
1/2 cup onion, chopped
1 medium carrot, grated
2 large eggs
4 tbsp. sour cream
salt and pepper

Heat skillet on medium heat, spray with cooking spray, add grated carrots and sauté until semi-soft about 5 minutes, remove from skillet in small bowl, set side. Spray skillet again and add onion, cook about minute and add chicken liver, cook until the livers are browned, but still have slightly pink centers – about 5-6 minutes. Remove from heat.

Preheat oven in 350F.

Whisk eggs, sour cream and pinch of salt and pepper. I add some milk, but it’s not necessary. Some adds tablespoon of flour to thick batter.

In baked pan or small skillet place layer of carrot, top it with cooked liver and onion, cover with  egg-n-sour-cream mixture. Place into oven for 20-25 minutes.

Great additions are mushrooms or cauliflowers.

1 serving is about 330 calories

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