House Fried Oyster Omelette Recipe
french omelette with fried oysters, crème fraiche, arugula salad, & herbs
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Ingredients
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Omelette
Crème Fraîche
Arugula Salad
Herbs
Method
Omelette Preparation
- 1
Prepare the Oysters
Rinse the fresh oysters under cold water and shuck them carefully. Remove any shell fragments and set aside.
- 2
Beat the Eggs
In a mixing bowl, crack the eggs and whisk them vigorously until fully combined. Add salt and black pepper, and whisk again.
- 3
Cook the Oysters
In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Add the oysters and cook for about 2-3 minutes until they are lightly browned. Remove from the skillet and set aside.
- 4
Cook the Omelette
In the same skillet, add the remaining tablespoon of butter. Pour in the beaten eggs and cook for about 2-3 minutes, gently stirring to cook evenly. Once the eggs begin to set but are still slightly runny, add the cooked oysters on one half of the omelette.
- 5
Fold the Omelette
Carefully fold the omelette in half over the oysters and let it cook for an additional minute until fully set. Slide the omelette onto a plate.
Crème Fraîche Preparation
- 6
Make the Crème Fraîche
In a small bowl, combine crème fraîche with fresh lemon juice and chopped chives. Mix well and set aside.
Arugula Salad Preparation
- 7
Prepare the Salad
In a large bowl, combine arugula, olive oil, balsamic vinegar, salt, and black pepper. Toss until the arugula is well coated.
Final Assembly
- 8
Serve the Dish
Top the omelette with the crème fraîche mixture. Garnish with fresh parsley and dill. Serve alongside the arugula salad.