Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I want to share a recipe for a liver in an omelet. This is one of my favorite liver dishes, I've been cooking for so many years. The liver turns out to be tender, soft, and what is most surprising in such a design is eaten even by those who, in principle, do not eat the liver. I even experimented with cauliflower and zucchini instead of mushrooms. It turns out tasty this way and that.
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Recipe:
Chicken liver -600 gr.
Carrots - 1 pc.
Bulb -2 pcs.
Champignons -200 gr.
Vegetable oil - to taste
Salt to taste
To fill:
Eggs -3 pcs.
Sour cream -200gr.
Salt -1 / 3 tsp.
Black pepper - to taste
Cooking method:
Cut my chicken liver into pieces. 1 large or 2 small carrots on a coarse grater. Cut 2 onions into cubes. Cut the mushrooms 200 grams into slices.
Take a frying pan, pour a little vegetable oil, put onions, fry until translucent, add carrots and fry everything together for another 2 minutes. Put on a baking sheet.
Now fry the mushrooms in a small amount of vegetable oil over high heat for 3-4 minutes.
Putting mushrooms on carrots with onions.
Pour vegetable oil into the pan, put the liver and fry over high heat for 5 minutes, add some salt and remove from heat. We put on mushrooms. Break 3 eggs into a bowl, add 200 grams of sour cream, half a tsp salt, black pepper to taste. We mix.
Fill the liver. We put in the oven and cook at 180 degrees for 20-25 minutes, or use your oven as your guide.
As I said, instead of mushrooms, I sometimes add cauliflower or zucchini. I assure you, having cooked the liver once, you will certainly cook many more times.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: