Chicken Liver Omelet

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Whether you're a culinary maestro or simply searching for a new flavor adventure, give a Chicken Liver Omelet a try.

Course Breakfast

Cuisine American

Keyword chicken livers, omelet, omelette

Prep Time 10

Cook Time 15

Servings

Calories 474kcal

Cost $10

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.