Zutaten für Creole Oyster Omelette
- Bacon
- Unsalted Butter
- 1 cup shucked oysters, drained
- Green Onions
- Garlic
- Cayenne Pepper
- Salt
- Vegetable Oil
- Eggs
- Half And Half
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Zubereitung von Creole Oyster Omelette
- In a medium bowl, whisk together eggs, Creole seasoning, salt, and pepper.
- Gently stir in the chopped green bell pepper, red bell pepper, onion, and parsley.
- Heat olive oil and butter in an 8-inch non-stick skillet over medium heat.
- Add the oyster and saute until slightly cooked but not browned, about 2 minutes.
- Pour the egg mixture into the skillet and cook until the edges begin to set, about 2 minutes.
- Using a spatula, gently lift the edges of the omelette and tilt the pan to allow uncooked egg to flow underneath.
- Continue cooking until the omelette is mostly set but still slightly moist on top, about 3-5 minutes.
- Fold the omelette in half and cook for another minute to set the filling.
- Carefully slide the omelette onto a plate and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
2g
Fat
100g
Carbs
3g
