Print Options:

Shelburne Inn’s Hangtown Omelets





Yields
Makes 2 servings

To sliver an onion, halve lengthwise, then cut into thin lengthwise slices.

 6 large eggs
 1/4 cup half-and-half or whipping cream
 4 slices bacon, chopped
 1 cup slivered red onion
 1 jar (10 oz.) shucked small raw Pacific oysters
 1/2 cup freshly shredded parmesan cheese
 1 1/2 cups shredded spinach leaves (1/4- by 3-in. strips)
  Salt and pepper
Step 1
1

In a bowl, beat eggs and half-and-half to blend; set aside. In an 8- to 10-inch nonstick frying pan over medium-high heat, stir bacon often until brown, 4 to 5 minutes. Spoon out all but 1 tablespoon fat and set aside. Add onion to pan and stir often until limp and brown, 7 to 8 minutes. Remove onion and bacon from pan and set aside. Measure reserved bacon fat; if needed, add salad oil to equal 1 tablespoon.

Step 2
2

Meanwhile, in a 1- to 2-quart pan over high heat, bring oysters and their liquid to a boil. Remove pan from heat and let stand until oysters' edges curl, 2 to 3 minutes. Lift out the oysters with a slotted spoon (discard liquid), add to onion-bacon mixture, and keep warm.

Step 3
3

Return half of bacon fat to frying pan over medium heat. Add half of egg mixture. As eggs begin to set, lift edges from pan bottom to let uncooked egg flow underneath. When eggs no longer flow when pan is tipped, scatter with half the parmesan; then on half of omelet, scatter half of oyster mixture and half of spinach leaves.

Step 4
4

Tip pan; with a spatula, fold uncovered half of omelet over filling. Hold pan over a plate and shake omelet onto dish. Keep warm while making second omelet. Season with salt and pepper.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 696Calories from Fat 59
% Daily Value *
Total Fat 46g71%

Saturated Fat 18g90%
Cholesterol 766mg256%
Sodium 1114mg47%
Total Carbohydrate 20g7%

Dietary Fiber 2.4g10%
Protein 49g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.