Hangtown Fry

• 8 eggs
• 4 tablespoons milk
• 1 teaspoon salt
• 4 dashes fresh ground black pepper
• 1/2 teaspoon freshly ground nutmeg
• 1 1/3 cups oyster
• 1 cup flour
• 4 tablespoons butter
• 4 tablespoons parsley, finely chopped
• 12 slices thick deli bacon, fried crisp and crumbled

1. 1. Combine first 5 ingredients, beat'til yolks and whites are just mixed.
2. 2. If the oysters are large, cut into bite sized pieces.
3. 3. Pat Oysters dry, dust with flour.
4. 4. Heat a nonstick frying pan over med-high heat.
5. 5. Add butter.
6. 6. Fry Oysters 30 seconds per side.
7. 7. Add Egg mixture.
8. 8. As eggs firm, carefully lift the edges to allow uncooked mixture to flow under the omelet onto the pan.
9. 9. When omelet is firm, cover with a plate, invert the omelet onto the plate.
10. 10. Garnish with Parsley and crumbled Bacon.
11. 11. This goes very well with sourdough toast.
12. Read more: http://www.food.com/recipe/hangtown-fry-105298#ixzz1w13awAZT

eggs, milk, salt, ground black pepper, freshly ground nutmeg, oyster, flour, butter, parsley, deli bacon

Taken from www.epicurious.com/recipes/member/views/hangtown-fry-50183928 (may not work)