Omelette with mushrooms and chicken liver
4 servings
20 minutes
Omelet with mushrooms and chicken liver is a true masterpiece of Russian cuisine, combining the tenderness of eggs, the richness of mushrooms, and the softness of chicken liver. Historically, this recipe traces back to home cooking traditions where simple yet hearty and nutritious dishes are valued. The aroma of sautéed onions and garlic fills the home with coziness, while the addition of basil and greens adds freshness to the dish. The omelet turns out airy, and its rich flavor unfolds with each bite. It is served on a crispy toast, creating a perfect balance of textures. This dish is great for breakfast or a light dinner, providing a sense of comfort and warmth. It is easy to prepare while delighting with a rich bouquet of flavors, making every meal special.
1
Clean the onion and garlic, slice the onion into half rings, and the garlic into slices.
- Onion: 1 head
- Garlic: 2 cloves
2
Clean the mushrooms and cut them into pieces.
- Mushrooms: 300 g
3
Heat olive oil in a pan and sauté the onion and garlic.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Garlic: 2 cloves
4
Put the chopped mushrooms and dill in the pan, season with salt and pepper, and fry for a few minutes.
- Mushrooms: 300 g
- Dried dill: pinch
- Ground black pepper: pinch
- Sea salt: pinch
5
Add chicken liver and fry everything together for 3-4 minutes.
- Chicken liver: 200 g
6
Slice the bread and toast the slices.
- White bread: 1 piece
7
Beat the eggs lightly and add them to the liver with mushrooms, mix; once the eggs set, remove from heat.
- Chicken egg: 3 pieces
8
Finely chop green onions and basil, add to the omelet, chop everything together with a knife, and place on toast.
- Spring onion: 5 stem
- Basil: 1 bunch
