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Smoked Oyster Omelets

Southern.Crockpot's picture
Ingredients
  Chopped fresh mushrooms 1⁄2 Cup (8 tbs)
  Chopped shallots 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon
  Dry white wine/Vermouth 1⁄4 Cup (4 tbs)
  Canned smoked oysters 3 2⁄3 Ounce, drained and chopped (1 Can)
  Peeled chopped tomato 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 2 Tablespoon
  Lemon juice 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Eggs 8
  Water 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
Directions

MAKING
1 In a skillet, melt 1 tablespoon butter.
2 Saute mushrooms and shallots until tender.
3 Add in wine and cook over medium heat until liquid is absorbed.
4 Blend in the next 5 ingredients.
5 Cook until heated.
6 In a bowl, mix eggs and 1/4 cup water, stirring just until blended.
7 Heat a 10-inch omelet pan or heavy skillet over medium heat.
8 Add 1 tablespoon butter, rotating to coat the bottom.
9 Pour in half of the egg mixture.
10 As the mixture cooks, carefully lift the edges of the omelet using a spatula.
11 Gently tilt the pan so that the uncooked portion flows underneath.
12 Once the egg mixture is set, put half of the oyster mixture over one half of the omelet.
13 Using a spatula, loosen the omelet.
14 Fold in half, and transfer onto a serving plate.
15 Repeat with the remaining ingredients.

SERVING
16 Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Ingredient: 
Egg
Interest: 
Gourmet
Cook Time: 
25 Minutes
Servings: 
4

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