| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Seafood, Meats |
|
Cheese/eggs, Fish, Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 16 |
|
Oysters, shucked |
|
|
Salt and pepper to taste |
| 12 |
|
Eggs, beaten |
| 2 |
c |
Cracker crumbs |
| 1/2 |
c |
Butter, 1 stick |
| 8 |
|
Bacon strips, cooked |
INSTRUCTIONS
Season oysters with salt and pepper; dip them into the beaten eggs
then roll in cracker crumbs. Saute 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 omlet 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. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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