Ingredients

INGREDIENTS

4 tablespoons olive oil

1/2 medium onion, sliced

5 eggs

1/2 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

1/4 cup dry vermouth

Preparation

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. YIELD 2 or 3 servings