Modern Oyster Omelet

Ingredients

• 3 Eggs (Large)
• 2 tablespoons Milk
• 1 tablespoon Butter
• 1 pint Oysters (Fresh, shucked)
• 2 tablespoons All-purpose flour
• 2 tablespoons Butter (For the sauce)
• 1 cup Milk (For the sauce)
• 0.25 teaspoon Salt (For the sauce)
• 0.125 teaspoon Black pepper (For the sauce)

Instructions

1. 1Gently parboil the oysters in their own liquor for about 2 minutes, or until they just begin to plump up. Drain the oysters, reserving the liquor. Cut the larger oysters in half.
2. 2In a bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.
3. 3Melt the butter in a non-stick skillet over medium heat. Pour in the egg mixture and cook until the edges begin to set. Gently lift the edges of the omelet to allow uncooked egg to flow underneath. Once the omelet is mostly set but still slightly moist on top, sprinkle the parboiled oysters over one half of the omelet.
4. 4Carefully fold the omelet in half over the oysters. Slide the omelet onto a serving platter.
5. 5In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, and cook until the sauce has thickened slightly, about 3-5 minutes. Season with salt and pepper.
6. 6Pour the thin white sauce around the omelet on the platter. Serve immediately.