Chicken Liver Omelet

Directions

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

Chicken Crepes Eggs Jewish cuisine Jewish food Liver Savory Traditional Traditional Jewish food