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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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 |
1/2 pound chicken livers cut in half |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1/4 teaspoon oregano |
3 eggs |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon butter |
1/2 cup plain yogurt at room temperature |
1 small tomato peeled seeded and chopped |
1 tablespoon snipped chives |
Directions:
1. In medium skillet melt 2 tablespoons butter.
2. Add chicken livers, salt, white pepper and oregano.
3. Saute chicken livers about 5 minutes then cover and keep warm.
4. In small bowl beat eggs, salt and pepper with a whisk.
5. In am omelet pan over medium heat melt 1 tablespoon butter then add egg mixture.
6. Slide spatula around edge of pan carefully lifting egg mixture so eggs will flow underneath.
7. Cook until set then carefully place on warm platter.
8. Stir yogurt until creamy.
9. Arrange cooked chicken livers and chopped tomato over top of omelet.
10. Spoon yogurt on top then sprinkle with chives.
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