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From Nola Cuisine Images – (reedited)

I made an Oyster Omelette for breakfast today, a Creole favorite. I used bacon and green onions in mine which sure didn’t hurt the flavor, because as we know from Angels On Horseback, Oysters and Bacon go together like Peas & Carrots. Here is the recipe:

Oyster Omelette Recipe

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

Drain off the fat from the rendered bacon. Add to 2 tsp of the fat to hot a 10″ 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, 1-2 minutes. Remove from the heat and incorporate the remaining 2 Tbsp butter by shaking the pan. Season with a touch of Kosher salt & a pinch of Cayenne then set aside.

For the Omelette:

1 Tbsp Clarified Butter or Olive Oil
3 Extra Large Eggs
2 tsp Half & Half
Kosher Salt
2 tsp Unsalted Butter

Combine the eggs, half & half, and a healthy pinch of Kosher salt, whisk together.
Heat a 10″ 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. I like to put some of my filling on top of the omelette as well, in addition to the butter sauce from the pan.

Makes 1 Omelette.

Be sure and check out my ever growing Index of Creole & Cajun Recipes!

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