Oh la la, Oyster Omelettes
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.
For the filling:
3 slices bacon, chopped and rendered
3 tbsp unsalted butter
6 oysters, shucked
2 tbsp. green onions
1 tsp. garlic
1 pinch of cayenne pepper
Drain off the fat from the rendered bacon. Add to 2 tsp. of the fat to hot a 10-inch skillet. Then add 1 tbsp. of the butter. When the butter is incorporated, add the oysters, garlic, and green onions. Saute until the edges of the oysters curl – about 1 to 2 minutes. Remove from the heat and incorporate the remaining 2 tbsp. butter by shaking the pan.
Season with a touch of kosher salt and a pinch of cayenne pepper then set aside.
For the omelette:
1 tbsp. clarified butter or olive oil
3 extra large eggs
2 tsp. half and half
2 tsp. unsalted butter
Combine the eggs, half and half, and a healthy pinch of Kosher salt, whisk together.
Heat a 10-inch skillet over medium heat, add the clarified butter, when very hot, add the egg mixture.
Cook without stirring, but gently moving the omelette aside to allow the uncooked egg to run off.
When still wet, flip, then immediately turn out onto a cutting board.
Put the filling in the center, then fold the two sides over, plate up.