Oyster Omelette

Step 1

In a medium bowl, whisk the 4 eggs with 0.5 tsp salt until frothy. Set aside.

Step 2

Rinse the 12 oz oysters and pat dry. Slice the 1 cucumber and 1 tomato into thin rounds; tear the 2 cups lettuce into bite-size pieces.

Step 3

Heat 1 tbsp of the 2 tbsp vegetable oil in a 10-inch nonstick skillet over medium-high. Add the oysters and cook until they plump and edges curl, about 2 minutes. Remove to a plate.

Step 4

Add the remaining 1 tbsp oil to the skillet. Pour in the eggs, tilting to cover the bottom. Cook until the eggs are just set around the edges, about 2 minutes.

Step 5

Scatter the cooked oysters over one half of the omelette. Fold the other half over, then slide onto a plate.

Step 6

Serve the omelette with the cucumber, tomato, lettuce, and 0.25 cup cilantro on the side.

Step 7

Season with extra salt or pepper if you like.