| Description: | Fluffy fritatta with bacon, gruyere cheese, and green onions. Topped with crispy fried oysters. |
| Date: | 9.13.18 |
| Allergens: | Dairy |
| Plating: | Oval entrée platter |
| Price: | $ 18.00 |
| Portion | Plate Component | ||||
| 1/2 oz. | Whole butter | ||||
| 3 each | Extra large eggs, beaten | ||||
| 1 oz. | Cream | ||||
| 1 oz. | Sliced green onions, white part 1/8″ | ||||
| 1.5 oz. | Chopped bacon | ||||
| 1 oz. | Grated gruyere cheese | ||||
| 3 each | Breaded, fried oysters | ||||
| 1/2 oz. | Sliced green onions, green part for garnish | ||||
Prepare the egg and cream mixture in advance. 1 oz. cream and 1 oz. white part of the scallions for every three eggs. Portion into 8 oz. deli containers. Bread and fry the oysters.
Heat a non-stick pan over high heat, and add the butter and chopped bacon. When the butter has melted, add the egg mixture and scramble until half way set. Add the cheese and stir in along with a pinch of salt and pepper.
Lay the fried oysters into the partially cooked eggs, and put the pan into the 500 F. oven. Cook for five minutes or until the eggs are set.
Turn out onto a warm platter, and serve with roasted red potatoes and chosen vegetable.