Oyster Omelet


1 pint of Select oysters, drained
9 large eggs
1/4 cup flour
2/3 cup dry bread crumbs
6 slices bacon
dash kosher salt
dash lemon pepper seasoning
2 tsp chopped chives
paprika for garnish
  • In a small bowl, beat 1 egg.
  • Put flour in another small bowl.
  • Spread 1/2 the bread crumbs on wax paper or foil.
  • Dip each oyster, first in flour, then in egg, then place in the bread crumbs, taking care to cover evenly. Remove any excess.
  • In a 12 inch saute pan, fry the bacon and crisp.
  • Remove and drain.
  • Add the oysters in a single layer and cook until oysters are golden brown in each side. About 5 minutes.
  • In a medium bowl beat the remaining eggs until foamy.
  • Crumble the bacon and add with seasonings to the eggs.
  • Pour the egg mixture over oysters and cook over low heat until the mixture begins to set around the edges.
  • With a spatula gently lift edges as they set, tilting pan to allow uncooked egg mixture to run under the omelet.
  • Cook until all egg mixture is set but still moist on the surface.
  • Sprinkle paprika over, cut into wedges and serve.




15 min


15 min


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