Omelet with poultry livers


Great meze for wine, and not only. Each bite will remind you of a village, grandma, and the perfumes will surely travel you to your childhood.


  • 200 g poultry livers
  • 1 large onion
  • 3 eggs
  • 20 gr evaporator
  • Salt-pepper-oregano
  • A little olive oil


  1. Prepare the livers. We wash our livers very well. If our butcher has put all our entrails, we carefully remove the bile (do not break us), and we remove any blood that is in the hearts. Drain them very well, and cut them into pieces.
  2. Put enough water in a milk jug to cover them. Let them boil for 2-3 minutes, strain them, rinse them and drain them well.
  3. In a pan add a little olive oil, and sauté our livers until they get a light color. Then add the chopped onion, and sauté for a few minutes. Add a little water, and let them simmer for 10 minutes. Once the water is saved, add the eggs (which in a bowl we have mixed the eggs with the milk), salt and pepper. Sprinkle with a little oregano and chopped parsley.

-It fits perfectly at the end to add a little feta

-combine poultry livers with mushrooms that enhance the taste.

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