Scrambled Eggs with Chicken Livers

Ingredients

• 4 tablespoons olive oil
• ½ medium onion, sliced
• 5 eggs
• ½ cup grated Parmesan or other hard cheese
• Salt and pepper to taste
• 6 fresh sage leaves, or a teaspoon minced rosemary or thyme
• 4 chicken livers, cut into pieces
• ¼ cup dry vermouth

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    453 calories; 33 grams fat; 9 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 27 grams protein; 525 milligrams cholesterol; 421 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 or 3 servings

Preparation

1. Put 3 tablespoons of the oil in a medium skillet over medium-high heat; a minute later, add the onion and cook, stirring, until it begins to brown, about 5 minutes. Meanwhile, beat the eggs with about half the cheese and some salt and pepper.
2. Add the sage and livers to the onion and cook, stirring occasionally, until pink, about 3 minutes. Pour in the eggs and vermouth and stir until the eggs set, a minute or so. Garnish with the remaining olive oil and Parmesan and serve hot, warm, or at room temperature.

10 minutes