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    Home » Recipes » Paleo Chicken and Poultry Recipes

    Chicken Liver Omelet

    Last Modified: Apr 18, 2024 by chantal · This post may contain affiliate links · Leave a Comment

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    There’s a hidden gem in the world of omelets that deserves its day in the sun – the chicken liver omelet. Loved for its rich, buttery texture and powerful nutrient punch, this dish might just be the unsung hero of the breakfast table.

    Chicken liver omelet on a red plate
    Jump to:
    • Chicken Liver Omelet
    • Ingredients
    • How to Make Chicken Liver Omelet
    • More Egg Recipes
    • 📖 Recipe

    Chicken Liver Omelet

    Before we venture into the culinary realms of preparing the perfect chicken liver omelet, it's essential to understand why chicken liver is a nutritional powerhouse. Often overshadowed by more popular meats, chicken liver is a treasure trove of vitamins and minerals, including iron, vitamin A, and B vitamins, which collectively support vision, boost energy levels, and enhance immune function.

    An alluring aspect of the Chicken Liver Omelette is how it can be dressed up or down. Serve it with a slice of creamy avocado can cool the richness of the omelette. Pair an omelet with a slice of Paleo or Keto Bread or a Side Salad for a complete meal that satisfies.

    Ingredients

    Serves: 2 Prep Time: 10 minutes Cook Time: 15 minutes

    • 3 tablespoon cooking fat
    • 2 tablespoon onions, minced
    • ¼ cup chopped mushrooms
    • ¼ lb chicken livers
    • ½ cup chicken stock
    • 2 teaspoon tomato paste
    • â…› teaspoon dried thyme
    • Sea salt and freshly ground black pepper to taste

    Omelet

    • 4 eggs
    • 2 tablespoon cold water
    • 1 tablespoon cooking fat
    • Sea salt and freshly ground black pepper to taste

    How to Make Chicken Liver Omelet

    Fry the onions, mushrooms and livers with the cooking fat in a pan over a medium heat until the livers are cooked through.

    Remove from the pan and set aside.

    Pour the chicken stock in the hot pan and bring to a boil. Add the thyme and tomato paste. Simmer for about 5 minutes.

    Return the livers, onions and mushrooms to the liquid and reheat.

    Prepare the omelets by whisking together the eggs and water in a bowl, seasoning to taste with salt and pepper and then frying 4 thin omelets quickly in some cooking fat in a large pan.

    Place an omelet in each serving plate, fill with the liver mixture and close up the omelet on itself. Pour any extra liquid on top of the omelets.

    More Egg Recipes

    If you love eggs as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

    • Egg in a Jar
    • Pickled Eggs
    • Egg Drop Soup
    • Egg and Avocado Salad
    • Egg Fu Young
    • One-Pan Egg and Vegetable Breakfast
    • Egg and Vegetable Muffin Cups

    📖 Recipe

    closeup of a red plate holding a large Chicken liver omelet

    Chicken Liver Omelet

    Whether you're a culinary maestro or simply searching for a new flavor adventure, give a Chicken Liver Omelet a try.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Course Breakfast
    Cuisine American
    Servings 2
    Calories 474 kcal

    Ingredients
      

    Filling

    • 3 tablespoon cooking fat
    • 2 tablespoon onions minced
    • ¼ cup chopped mushrooms
    • ¼ lb chicken livers
    • ½ cup chicken stock
    • 2 teaspoon tomato paste
    • â…› teaspoon dried thyme
    • Sea salt and freshly ground black pepper to taste

    Omelet

    • 4 eggs
    • 2 tablespoon cold water
    • 1 tablespoon cooking fat
    • Sea salt and freshly ground black pepper to taste

    Instructions
     

    • Fry the onions, mushrooms and livers with the cooking fat in a pan over a medium heat until the livers are cooked through.
      2 tablespoon onions, ¼ cup chopped mushrooms, ¼ lb chicken livers, 3 tablespoon cooking fat
    • Remove from the pan and set aside.
    • Pour the chicken stock in the hot pan and bring to a boil. Add the thyme and tomato paste. Simmer for about 5 minutes.
      ½ cup chicken stock, 2 teaspoon tomato paste, ⅛ teaspoon dried thyme
    • Return the livers, onions and mushrooms to the liquid and reheat.
    • Prepare the omelets by whisking together the eggs and water in a bowl, seasoning to taste with salt and pepper and then frying 4 thin omelets quickly in some cooking fat in a large pan.
      Sea salt and freshly ground black pepper to taste, 4 eggs, 2 tablespoon cold water, 1 tablespoon cooking fat, Sea salt and freshly ground black pepper to taste
    • Place an omelet in each serving plate, fill with the liver mixture and close up the omelet on itself. Pour any extra liquid on top of the omelets.

    Nutrition

    Calories: 474kcalCarbohydrates: 7gProtein: 23gFat: 39gSaturated Fat: 8gPolyunsaturated Fat: 18gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 525mgSodium: 302mgPotassium: 477mgFiber: 1gSugar: 3gVitamin A: 6852IUVitamin C: 12mgCalcium: 62mgIron: 7mg
    Keyword chicken livers, omelet, omelette
    Tried this recipe?Let us know how it was!

    More Paleo Chicken and Poultry Recipes

    • closeup of a brown bowl filled with Cock-a-leekie soup
      Cock-a-Leekie Soup
    • closeup of Thai chicken soup in a square wooden bowl
      Thai Chicken Soup
    • closeup of a serving of Chicken livers with grapes and onions on a blue plate
      Chicken Livers with Grapes and Onions
    • closeup of a pan of Minted pesto chicken stir-fried
      Minted Pesto Chicken Stir-Fry

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    Filed Under: Paleo Chicken and Poultry Recipes, Paleo Egg Recipes Tagged With: liver, omelet, omelette

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