Spruce Up You Omelet With Bitter Melon And Chicken Liver
You could practically put anything in your omelet: cheese, mushroom, ham, bacon, peppers, what have you. But if you’re feeling a little more adventurous or curious, why not try a different kind of omelet, with bitter melon and chicken liver!
That’s right, bitter melon! If you haven’t acquired the taste of bitter melon, no worries. There are ways to temper its bitterness, as we will show you in this recipe.
And while you’re at it, veer away from the tradition. Skip the bread toast, and have your omelet with either steamed or fried rice. And don’t limit this dish to breakfast. Lunch, dinner or snack — you’ll never go wrong!
2 eggs, beaten
1/4 fresh bitter melon, seeded and sliced into very thin crescents
1/4 cup boiled chicken liver, thinly sliced
1/2 fresh medium tomato, sliced into tiny cubes
1 tbsp butter
2 cups water (optional, for use only if you want to temper the bitterness of the melon)
1/2 tsp sea salt for rubbing bitter melon
1 tbsp Olive oil
Salt and pepper to taste
To temper bitterness, soak bitter melon slices in 1 cup water for three minutes. Drain. Rub bitter melon with sea salt. Soak them again with the rest of the water. Drain well and set aside.
In a small pan, heat the butter and sauté the boiled chicken liver for about two minutes. Remove from pan and set aside.
In a medium pan, heat Olive oil. Pour the beaten eggs into the pan and cook until slightly set. Add in the chicken liver, tomatoes and bitter melon in the center of the omelet. Add salt and pepper to taste. Wait about a minute before folding over the omelet from either side. Continue to cook until the eggs are fully set.
Remove from the pan and place on a serving platter.
Optional: sprinkle crumbled goat or blue cheese over the omelet before serving.