How to make it

  • Preheat oven to 450.
  • Heat a large cast iron skillet over medium heat for 5 minutes.
  • Add half a stick of butter and sauté onions until softened.
  • Add bell Peppers but reserve 1/4 cup of each and sauté until softened.
  • Add drained oysters and sauté until edges curl and they plump up.
  • Whisk eggs until they turn a light yellow then add jalapenos and cream and blend thoroughly.
  • Add remaining butter to skillet and add egg mixture.
  • Stir around skillet to evenly distribute ingredients then cook slightly but not fully set.
  • Remove skillet from heat and sprinkle cheese over top then put in oven for 5 minutes.
  • Remove from oven and garnish with reserved bell pepper, cilantro and parsley.
  • Drizzle salsa over top back and forth in squiggly lines then serve.

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