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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Brain and Liver Omelette

Introduction & Inspiration

Brain and Liver Omelette is just a deliciously tasty offal omelette. It's slightly more fragile than your regular omelette given that it's egg free, but boy does it taste yummy! It has an incredibly light and airy texture and tastes wonderful accompanied with slow cooked beef cheek and crackling.

I hope you will enjoy cooking this dish. Please let me know how it turned out for you.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Brain and Liver Omelette

Main Ingredients:

100g Veal Liver

1 x Pig's Brain

Tallow or Lard - for frying

35g Oven Roasted Bone Marrow - warm

Salt To Taste


50g Beef Cheek Leftovers

20g Beef Crackling - cut into small cubes



Sprig of Parsley (Optional)

100ml Beef Cheek Cooking Juices/Jelly

Recipe Instructions

Pre heat the oven to 80c.


Warm a serving plate in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving plate.


Soak the pig brain in a bowl of aired water with some salt for 30 minutes - 1 hour.


Remove the brain and place it in the palm of your hand. Run a little water from the tap and carefully use your fingers to remove the thin outer layer of membrane. Take your time doing this and clean a little under the running water as you go. (I prefer to hold the brain in my hand as I can then feel if there are any little bits of bone still left in the brain which isn't always possible to detect if you have the brain emerged in water for the cleaning process).


Place the liver, warm bone marrow and salt in a high speed blender and blend until the mixture is smooth. Pour the mixture into a metal bowl.


Use an electric hand whisk (or regular whisk) and beat the liver mixture vigorously to incorporate as much air as you can.


Once you have beaten the liver, add in the pig brain and continue to use the electric hand whisk, to whisk the mixture for another minute or so.


Once the mixture is ready for cooking, work quickly as the bubbles will soon disappear. Add the tallow or lard to the frying pan on a med-high heat. The fat should be melted and nice and hot.


Pour the mixture from the bowl into the hot pan with the help of a spatula. Lower the heat slightly.


Leave the mixture for 3 - 4 minutes to get some colour underneath the omelette. You can use your spatula to lift up the edges of the omelette to check on the colour from time to time. Continue to cook the omelette until the base has a nice amount of colour.


While your omelette is cooking, pour the beef cheek cooking juices and a pinch of salt into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time, to see how thick your sauce is becoming. Perform a quick taste test to see if the sauce has the intensity you're looking for. (The more the water has been boiled off and the liquid reduced down, the great the flavour profile of the sauce will be). Once you are happy with the sauce consistency, carefully pour the beef cheek sauce from the pan into a serving jug ready for use.


You can flip the omelette over by placing a splatter guard or other flat pan (larger, than the frying pan) over the top of the frying pan and in one quick movement tip them upside down so that the omelette lands on the top of the splatter guard. Carefully slide the omelette back into the frying pan. (To Note: This is somewhat delicate as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through)


Once cooked to your liking, use a spatula to gently transfer the omelette from the pan onto a warm serving plate. At this stage you can add some warm beef cheek and crackling cubes to one half of the omelette, before using your spatula to carefully fold the other half of the omelette over the top of the filling mixture.


Drizzle your omelette with some rich beef cheek sauce, add a sprig of parsley for decoration (optional) and serve up nice and hot.


Bon Appetit!


To Note: Flipping the omelette over is somewhat delicate, as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through. If you are going to flip the omelette, grease the splatter proof guard well, to ensure it doesn't stick.


The strong taste of brain is normally due to the thin outer layer of membrane, and so soaking the brain and subsequently removing the membrane will help to give your brain a lovely creamy and mild taste.


Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).


Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition.


Check out my Beef Crackling and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these.


You can use lard or tallow interchangeably.


If you do not happen to have any beef cheek cooking juices available, substitute with another rich and flavoursome sauce.


If you cannot get hold of pig brain, then use veal brain or else lamb brain. The pig brain weighed approx. 60g once prepared.



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