An exceptionally tender omelet with rich flavors – perfect for breakfast or a light lunch. The infused oil adds sophistication without extra ingredients.
- 3 eggs
- 50 ml milk
- 100 g chicken liver
- 1 tbsp infused olive oil (truffle, herbs, or chili)
- Salt and freshly ground black pepper to taste
Finely chop liver and sauté in infused oil until half-cooked (3-4 minutes).
Whisk eggs with milk (use half an eggshell of milk per egg). Season with salt and pepper.
Pour egg mixture over liver in the pan. Cover and cook on low heat for 5-7 minutes until set.
Serve with fresh cucumber. For best texture, chop liver finely – it will distribute evenly in the omelet.
Pro Tip: Truffle oil elevates the dish, but herb-infused oil works wonderfully too. Avoid stirring after adding eggs for a fluffy texture.
Finely chop liver and sauté in infused oil until half-cooked (3-4 minutes).
Whisk eggs with milk (use half an eggshell of milk per egg). Season with salt and pepper.
Pour egg mixture over liver in the pan. Cover and cook on low heat for 5-7 minutes until set.
Serve with fresh cucumber. For best texture, chop liver finely – it will distribute evenly in the omelet.
Pro Tip: Truffle oil elevates the dish, but herb-infused oil works wonderfully too. Avoid stirring after adding eggs for a fluffy texture.
