Creole Oyster Omelette Food
CREOLE OYSTER OMELETTE
Make and share this Creole Oyster Omelette recipe from Food.com.
Provided by Pesto lover
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In 10" skillet, fry bacon until crisp. Crumble it. drain all but 2 teaspoons bacon grease from skillet. Add bacon back to pan.
- Add 1 tablespoons unsalted butter to reserved 2 tsp bacon grease in skillet over med-high heat.
- Add oysters, green onions, and garlic.
- Saute until edges of oysters start to curl, about 1-2 minutes.
- Add remaining 2 tablespoons butter, cayenne and salt. Remove from heat and set aside.
- Whisk together eggs, half and half and a pinch of salt.
- Clean pan and heat over medium heat.
- Add 2 tsp unsalted butter and 2 tsp vegetable oil to hot pan.
- Add egg mixture and cook, lifting edges to let uncooked egg run under omelette, so that top is not too wet.
- Flip once and cook 10 seconds.
- Flip omelette onto large plate.
- Put oyster mixture in the middle and fold over omelette to serve.
Nutrition Facts : Calories 556.6, Fat 44.6, SaturatedFat 20, Cholesterol 513, Sodium 639.6, Carbohydrate 9.4, Fiber 0.2, Sugar 0.6, Protein 28.7
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- Drain oysters, reserving 3 tablespoons oyster liquor. Chop 4 oysters; set remaining oysters and oyster liquor aside.
- Melt 1 1/2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Dissolve soda in whipping cream; gradually stir into flour mixture with reserved oyster liquor. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in chopped oysters, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside, and keep warm.
- Melt remaining butter in an 8- inch omelet pan or heavy skillet over medium heat; add reserved oysters, and sauté 1 minute. Drain oysters; set aside and keep warm.
- Combine eggs, milk, remaining salt, and pepper in a small mixing bowl; beat well. Pour egg mixture into omelet pan or skillet. Cook over medium heat, lifting edges of omelet and tilting pan to allow uncooked portion of omelet to flow underneath.
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