Servings: 1
Cuisine: Yugoslavian
Categories: Breakfast/ Brunch, Eggs, Omelettes
1 medium onion
Butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
3 eggs
1 teaspoon milk
4 tablespoons liver filling
Chop a medium-size onion. Sauté in hot grease or butter until soft. Add chicken livers which have been cut up in small pieces. Fry until cooked through, but not too long. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon paprika. Cook on low flame about 5 minutes longer. Beat 3 eggs slightly with 1 tablespoon milk. In a hot greased frying pan pour in the eggs. Spread 4 tablespoons of liver filling onto eggs. Fold over making omelet when brown on one side. Let cook a few minutes longer. Slide onto plate and serve immediately.
Cuisine: Yugoslavian
Categories: Breakfast/ Brunch, Eggs, Omelettes
1 medium onion
Butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
3 eggs
1 teaspoon milk
4 tablespoons liver filling
Chop a medium-size onion. Sauté in hot grease or butter until soft. Add chicken livers which have been cut up in small pieces. Fry until cooked through, but not too long. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon paprika. Cook on low flame about 5 minutes longer. Beat 3 eggs slightly with 1 tablespoon milk. In a hot greased frying pan pour in the eggs. Spread 4 tablespoons of liver filling onto eggs. Fold over making omelet when brown on one side. Let cook a few minutes longer. Slide onto plate and serve immediately.
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