Creole Oyster Omelette Recipes
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
OYSTER OMELETTE
Make and share this Oyster Omelette recipe from Food.com.
Provided by Peter J
Categories Lunch/Snacks
Time 15m
Yield 12 oysters, 2 serving(s)
Number Of Ingredients 5
Steps:
- Whisk eggs in a small bowl.
- Mix in parsley, Worcestershire sauce and cracked pepper.
- Drain surplus juice from oysters (a small amount left is OK).
- Carefully arrange split oysters on a grill plate and spoon mixture into each oyster until shell is filled.
- Grill for approximately 10 minutes over medium heat until egg mixture has set.
- Allow to sit for around 5 minutes before serving.
Nutrition Facts : Calories 325.7, Fat 11.9, SaturatedFat 3.1, Cholesterol 361.5, Sodium 473.1, Carbohydrate 17.7, Fiber 0.4, Sugar 1.3, Protein 34.8
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- Make tapioca flour mix. Mix the tapioca flour, plain flour and salt into a bowl. Add water and mix Strain and set aside.
- Fry the Omelette. Heat up an oiled pan. Spread ½ ladle of rice flour mixture covering the entire surface. Cook until the base is formed Next, add about 1 ladle of tapioca flour mix over medium heat. Add 3 beaten eggs, 2 tsp light soy sauce and 1 tsp fish sauce. Spread evenly over entire surface. Lower the heat and fry. Turn over when the underside is slightly browned. Drizzle some oil in the middle and cut up omelette and push to side of pan. Add 1 tsp garlic, 1 tbsp chili paste and 2 tbsp oil in the middle and fry. Then mix the omelette in. Add 4 pcs oysters onto centre of pan, searing it a few seconds. Add 1 tsp cooking wine. Mix the oysters with the omelette and spring onions.
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- Drain oysters, reserving 3 tablespoons oyster liquor. Chop 4 oysters; set remaining oysters and oyster liquor aside.
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