Creole Oyster Omelette - cooking recipe

Ingredients

3 slices bacon
3 tablespoons unsalted butter
6 oysters, shucked
2 tablespoons green onions, sliced
1 teaspoon garlic, minced
1 pinch cayenne pepper
1 pinch salt
2 teaspoons vegetable oil
2 teaspoons unsalted butter
4 eggs, extra large
2 teaspoons half-and-half
1 pinch salt
1 pinch salt

Preparation

In 10\" skillet, fry bacon until crisp. Crumble it. drain all but 2 teaspoons bacon grease from skillet. Add bacon back to pan.
Add 1 tablespoons unsalted butter to reserved 2 tsp bacon grease in skillet over med-high heat.
Add oysters, green onions, and garlic.
Saute until edges of oysters start to curl, about 1-2 minutes.
Add remaining 2 tablespoons butter, cayenne and salt. Remove from heat and set aside.
Whisk together eggs, half and half and a pinch of salt.
Clean pan and heat over medium heat.
Add 2 tsp unsalted butter and 2 tsp vegetable oil to hot pan.
Add egg mixture and cook, lifting edges to let uncooked egg run under omelette, so that top is not too wet.
Flip once and cook 10 seconds.
Flip omelette onto large plate.
Put oyster mixture in the middle and fold over omelette to serve.