Recipe

Shelburne Inn's Hangtown Omelets Recipe

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Ingredients

Directions

Step #1 In a bowl, beat eggs & half-and-half to mix; set aside.
Step #2 In an 8- to 10-inch nonstick frying pan over medium-high heat, stir bacon often until brown, 4 to 5 mins.
Step #3 Spoon out all but 1 tbsp fat & set aside.
Step #4 Add onion to pan & stir often until limp & brown, 7 to 8 mins.
Step #5 Remove onion & bacon from pan & set aside.
Step #6 Measure reserved bacon fat; if needed, add salad oil to equal 1 tbsp.
Step #7 Meanwhile, in a 1- to 2-quart pan over high heat, bring oysters & their liquid to a boil.
Step #8 Remove pan from heat & let this stand until oysters' edges curl, 2 to 3 mins.
Step #9 Lift out the oysters with a slotted spoon (discard liquid), add to onion-bacon mixture, & keep warm.
Step #10 Return half of bacon fat to frying pan over med-heat/flame.
Step #11 Add half of egg mixture.
Step #12 As eggs begin to set, lift edges from pan bottom to let uncooked egg flow underneath.
Step #13 When eggs no longer flow when pan is tipped, scatter with half the parmesan; then on half of omelet, scatter half of oyster mixture & half of spinach leaves.
Step #14 Tip pan; with a spatula, fold uncovered half of omelet over filling.
Step #15 Hold pan over a plate & shake omelet onto dish.
Step #16 Keep warm while making second omelet.
Step #17 Spice up with salt & pepper.
Enjoy the Shelburne Inn's Hangtown Omelets recipe