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Oyster omelette is a briny, savory little luxury that cooks in ten minutes. Canned oysters stir straight into frothy eggs and set in coconut oil into a golden, tender round. It's the fastest way to turn a pantry can into something special.
Pro Tips
- Drain the can of oysters carefully and well — excess brine makes the omelette watery and slows the set.
- Beat the eggs with a wire whisk until frothy before stirring the oysters in; the air is what makes the omelette tender.
- Pour the oyster-and-egg mix into the heated pan and make sure the bottom is totally covered in one even layer.
- Keep the heat at medium — coconut oil scorches fast, and oysters toughen if they hit high heat.
- Fold or flip once the bottom is golden, then serve immediately while the oysters are still plump.
Frequently Asked Questions
Are canned oysters good in an omelette?
Very — they're the recipe's base and they cook gently in the egg. Just drain them well and handle them lightly so they stay plump.
Can I use fresh oysters instead?
Yes — shuck them, pat them dry, and give them a quick minute in the pan first. Fresh oysters are more delicate, so fold the omelette carefully.
What does this taste like?
Rich and gently briny, like the sea met a classic omelette. The coconut oil keeps the flavor light and the eggs creamy.
How many does this serve?
Two — one pan, two eggs, one can. It's a quick lunch for two or a single, luxurious breakfast.
Recipe Card
Ingredients
Method
- 1. Open can of oysters carefully, drain and set aside.
- 2.
- Heat oil in shallow frying pan in medium heat.
- 3.
- Beat the eggs with a wire whisk until frothy.
- 4.
- Stir in oysters into egg.
- 5.
- Pour oysters and egg mix into heated pan.
- Make sure the bottom of the pan is totally covered.
- 6.
- Fold omelette or flip to cook the other side.
- 7.
- Serve warm.
