Oyster Omelet Recipe

Prepare oysters and aromatics

Pat the shucked oysters dry with paper towels and set on a small plate. Finely dice the onion and shred the horseradish cheese if not pre-shredded.

Beat eggs

In a medium bowl, crack the 3 eggs, add 2 tablespoons whole milk, 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon kosher salt. Whisk until just combined and slightly frothy.

Sweat onions

Heat a 10-inch nonstick or well-seasoned cast-iron skillet over medium heat. Add 1/2 tablespoon vegetable oil and 1/2 tablespoon butter. When the butter finishes foaming, add the diced onion with a pinch of salt and cook, stirring occasionally, until translucent and softened, about 3–4 minutes. Push onions to one side of the pan.

Cook oysters briefly

Increase heat to medium-high. Add the oysters to the cleared side of the skillet and sear for 20–30 seconds per side just until they begin to curl and firm — you want them just cooked through (oysters cook quickly). Remove oysters to a plate and cover loosely to keep warm; reserve any liquid in the pan.

Make the omelet base

Reduce heat to medium. Add the remaining 1 tablespoon butter to the pan and swirl to coat. Pour the beaten eggs into the skillet, tilting the pan so the eggs form an even layer. Let the eggs set for about 20–30 seconds, then use a spatula to gently pull the set edges toward the center, allowing uncooked egg to flow underneath. Continue for 30–45 seconds until the omelet is mostly set but still slightly glossy on top.

Add oysters and cheese

Arrange the seared oysters evenly over one half of the omelet. Scatter the shredded horseradish cheese and the softened onions over the same half. Allow the residual heat to melt the cheese, about 30–60 seconds.

Fold and finish

Using the spatula, fold the empty half of the omelet over the oyster-and-cheese half to form a half-moon. Let cook for another 20–30 seconds to finish setting and to warm the oysters through. If desired, loosely cover the pan for 10–15 seconds to help melt the cheese fully.

Plate and garnish

Slide the omelet onto a warmed plate. Sprinkle with thinly sliced fresh chives (optional) and an additional pinch of black pepper or a light grating of horseradish if you want more heat.

Warm the sourdough biscuits in a 350°F (175°C) oven for 6–8 minutes if store-bought or according to package instructions. If homemade and room temperature, warm for 8–10 minutes. Split and spread each with about 1/2 tablespoon unsalted butter while warm.

Serve two buttered sourdough biscuits alongside the oyster omelet immediately.