Hangtown-Fry Omelet
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | medium |
oysters
shucked |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 12 | large |
eggs
beaten |
|
| 2 | cups |
cracker crumbs
|
* |
| ½ | cup |
butter
|
|
| 8 | strips |
bacon
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | medium |
oysters
shucked |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 12 | large |
eggs
beaten |
|
| 473 | ml |
cracker crumbs
|
* |
| 118 | ml |
butter
|
|
| 8 | strips |
bacon
cooked |
|
Directions
Season oysters with salt and pepper; dip them into the beaten eggs then roll in cracker crumbs.
Sauté on both sides in 2 tablespoons melted butter, about 1 or 2 minutes per side.
Melt 1 tablespoon butter in an omelet pan and when it begins to bubble, pour in enough of the eggs to cover the bottom.
As soon as the bottom begins to set, add 4 oysters and roll up the omelet with the oysters inside.
Remove and keep warm.
Repeat for the rest of the omelets.
Garnish with the bacon strips and serve hot.
Makes 4 omelets.
