Turkish Omelet

Omelette Turque

Preparation info

  • Serves

    1 or 2

    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

AN OMELETTE TURQUE is a good example of a filled omelet, in which the flavorings are not mixed with the eggs but folded inside the cooked omelet. If you are lucky enough to have duck, squab, or pheasant livers, use them in place of the chicken livers. It serves one as a main course or two as a first course.


  • tablespoons butter
  • 1 shallot, chopped
  • 3 chicken livers, cut into chunks


  1. Melt 1 tablespoon of the butter in a 7- to 8-inch nonstick omelet pan over medium-high heat. Add the shallot and sauté until softened but not browned. Add the livers and sauté just u