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| LIVER AND ONIONS | |
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1 lb. chicken livers 2-3 tablespoons olive oil 2 onions (red or yellow), sliced 5 cloves garlic, minced garlic and onion powder (optional) 2 cups baby spinach 2 eggs In a skillet, sauté onions and livers in olive oil over medium heat until liver is no longer pink in the center and onions are translucent. Add minced garlic; cover and simmer over low heat for 5 minutes. Break eggs into pan and wait a minute before stirring around thoroughly. Add washed baby spinach. Cover and heat until spinach has wilted. Season to taste with garlic and onion powder (optional), salt and pepper. Servings: 4 (210.57g per serving) Nutrition (per serving before added salt): 295 calories, 14.20g total fat, 3.27g saturated fat, 565mg potassium, 8.4g carbohydrates, 2.55g sugar, 1.4g fiber, 32.33g protein, 640mg cholesterol, 147mg sodium, 15.24mg iron, 675mcg folate, 532mg phosphorus, 17712IU Vitamin A, 24mcg Vitamin B12, 12.52mg Vitamin C. | |
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