Continental Omelet
From chefmeow 16 years ago
- 10 minutes to make
- Serves 1
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hawkins Estate in Mesquite, Texas in 1994.
Ingredients
- 2 tablespoons butter shopping list
- 1/2 pound chicken livers cut in half shopping list
- 1/2 teaspoon salt shopping list
- 1/8 teaspoon white pepper shopping list
- 1/4 teaspoon oregano shopping list
- 3 eggs shopping list
- 1/2 teaspoon salt shopping list
- 1/8 teaspoon pepper shopping list
- 1 tablespoon butter shopping list
- 1/2 cup plain yogurt at room temperature shopping list
- 1 small tomato peeled seeded and chopped shopping list
- 1 tablespoon snipped chives shopping list
How to make it
- In medium skillet melt 2 tablespoons butter.
- Add chicken livers, salt, white pepper and oregano.
- Saute chicken livers about 5 minutes then cover and keep warm.
- In small bowl beat eggs, salt and pepper with a whisk.
- In am omelet pan over medium heat melt 1 tablespoon butter then add egg mixture.
- Slide spatula around edge of pan carefully lifting egg mixture so eggs will flow underneath.
- Cook until set then carefully place on warm platter.
- Stir yogurt until creamy.
- Arrange cooked chicken livers and chopped tomato over top of omelet.
- Spoon yogurt on top then sprinkle with chives.
People Who Like This Dish 2
- lovemybirds Dayton, OH
- grk Houston, TX
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments