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Chicken Liver Omelet



Prepare the Omelet

1. Season liver with salt and pepper, sprinkle with flour. Sauté in oil over medium–low heat until brown.
2. Add water and stir until mixture thickens but doesn’t boil.
3. In a 10-inch frying pan, fry one egg. Place one-sixth of the liver over the omelet and fold over. Serve immediately.
4. Repeat with remaining eggs and liver.


Styling and Photography by Sarah Husney