Fried-Oyster Omelet

1. 1

   Put flour and ground saltine crackers in 2 separate small bowls and season flour with salt and pepper.

2. 2

   Beat 1 egg with a fork in a small bowl and season with salt and pepper.

3. 3

   Pat oysters dry and coat, 1 at a time, in flour, then egg, then cracker crumbs, shaking off excess between each coating.

4. 4

   Put coated oysters on a plate.

5. 5

   Beat remaining 3 eggs with a fork for omelet.

6. 6

   Heat butter in an 8-inch nonstick skillet over moderate heat until foam subsides, then fry oysters until golden, about 1 minute per side, transferring with tongs to paper towels to drain.

7. 7

   Reduce heat to moderately low, then add eggs to skillet and cook, stirring gently, until half set, about 1 minute.

8. 8

   Season with salt and pepper.

9. 9

   Arrange oysters over half of eggs opposite skillet handle, then continue to cook until eggs are just set, about 1 minute more.

10. 10

    Fold omelet over oysters and invert onto a plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.