- 2 eggs
- 100 g chicken liver
- 40 g white bread
- 1/4 glass of milk
- 2 tsp butter
- salt – to taste
- spring onion – to taste
Wash liver and trim away all sinew and connective tissue. Cut liver into pieces and then fry it. Cool liver and mince twice together with white bread (without crust) soaked in milk. Add salt and simmer the mixture.
Beat eggs with milk and pour them on a heated frying pan. Place liver puree on one part of the omelette when it becomes thick. Cover it with second part of the omelette quickly and place on a warm plate.
Top the cooked omelette with chopped spring onion.
Enjoy your meal!
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