Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken Liver | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons butter
- ½ pound chicken livers cut in half
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- ¼ teaspoon oregano
- 3 eggs
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon butter
- ½ cup plain yogurt at room temperature
- 1 small tomato peeled seeded and chopped
- 1 tablespoon snipped chives
Directions
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.
Category:Cathy's Recipes
Category:Omelet Recipes
Category:Chicken liver Recipes
Category:Yogurt Recipes
Category:Tomato Recipes