Dinner Oyster Omelet

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 (10 ounce) jar shucked oysters, drained
• 4 eggs
• 1/2 teaspoon cornstarch
• 1/4 teaspoon salt
• pepper, a dash
• 1 tablespoon vegetable oil
• 1 garlic clove, minced
• 1/2 cup bean sprouts
• 1/4 cup shredded carrot
• 1 tablespoon chopped fresh chinese chives (or regular)
• 2 teaspoons chopped fresh cilantro

Recipe

• 1 bring a small saucepan filled with water to a simmer over med-high heat; add in the oysters and blanch for 1 minute; drain.
• 2 pat oysters dry with paper towels; cut them into bite-sized pieces.
• 3 in a bowl, whisk the eggs until blended; add in the cornstarch, salt, and pepper; whisk lightly to blend.
• 4 place an 8-inch nonstick frypan over moderate heat until hot.
• 5 add in oil, swirling to coat the bottom of pan.
• 6 add in garlic and cook, stirring, until fragrant, about 10 seconds.
• 7 pour egg mixture into pan; sprinkle the oysters, bean sprouts, carrot, chives, and chopped cilantro evenly over the eggs.
• 8 cook, without stirring, until the edges begin to set, about 2 minutes, then lift with a spatula and shake or tilt the pan to let the egg flow underneath.
• 9 continue to cook until the egg no longer flows freely, about 2 minutes longer, then turn the omelet over and brown lightly on the other side.
• 10 slide the omelet onto a serving plate; garnish with cilantro sprig.