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Oyster Omelette Recipe
|Whole wheat pastry flour||1 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Shucked fresh oysters||1⁄2 Pint|
|Dry sherry||2 Teaspoon|
|Grated romano cheese/Grated parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 1151 Calories from Fat 845
% Daily Value*
Total Fat 96 g147.4%
Saturated Fat 50.3 g251.3%
Trans Fat 0 g
Cholesterol 1049.6 mg
Sodium 1193.4 mg49.7%
Total Carbohydrates 22 g7.5%
Dietary Fiber 1.1 g4.2%
Sugars 1.5 g
Protein 49 g97.1%
Vitamin A 66.1% Vitamin C 22.5%
Calcium 43.6% Iron 17.5%
*Based on a 2000 Calorie diet
Stir in flour and cook for 1 minute.
Slowly add cream, stirring all the while.
Continue cooking and stirring until thick (5 to 6 minutes).
Add oysters with their liquid, pepper, sherry, and 2 teaspoons cheese.
Stir and reduce heat to warm.
Whisk eggs gently with 3 tablespoons water.
In an omelet pan or heavy frying pan, heat butter over medium heat until foamy.
Add eggs and reduce heat to medium low.
Tilt pan and raise sides of omelet to let egg mixture run underneath, until omelet is barely set.
Increase heat to medium, shaking pan to loosen omelet (add butter if it sticks), and cook for 2 minutes.
Spoon the filling over the omelet, fold, sprinkle with remaining cheese, and serve.