8ozcanned oysters(I used ½ can of Bumble Bee - ½ can was leftover and can be used for snacks!)
3stripsbaconfried and crumbled
Fry the bacon until crisp and drain on paper towels. Crumble and set aside. Keep the bacon fat.
Drain and pat dry the oysters. Dip the oysters into the flour to coat and set aside.Fry the oysters in the bacon fat (med high heat), until golden brown. It may take 5-7 minutes. Drain excess bacon fat on paper towels.
Heat up ½ tablespoon of butter in a nonstick pan (omelette sized - stove set on med high heat) Pour ½ of your whisked eggs into the pan. Using a wooden spoon or spatula, lift up a small portion of the edge of the eggs so that the runny and uncooked egg slides into the open space in the pan. Continue doing this a couple of times, and then turn your heat down to medium.
Sprinkle ½ of your crumbled bacon and ½ of your fried oysters over the egg. Continue cooking (lifting up sides and letting the runny egg slide into the open space continue cooking as necessary) until most of the egg has set.
Lift up one side of the omelette and turn it over ¾ (see picture). Keep warm in the oven, and repeat for your second omelette.
Sprinkle with green onions and a bit of cayenne if you like. Great with Tabasco!!