Hearty Egg And Oyster Breakfast Omelets Recipe

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Servings: 6

Ingredients

Cost per serving $0.74 view details

Directions

  1. Beat 1 egg in shallow bowl with a little salt and pepper. Dip oysters in beaten egg, then in bread crumbs; saute/fry in butter till plump and golden brown. Remove and drain on paper towels. Put link sausages in a small heavy pan and add in a few drops of water. Cover and cook slowly till browned. Set aside. Split lamb kidneys in half, remove membranes, then place on a rack with bacon and broil, turning once till bacon is crisp and kidneys are done to your liking. Set aside.
  2. Beat remaining 8 Large eggs with salt and pepper to taste. Heat some butter in a medium pan and pour one fourth of egg mix into it when it's warm. Arrange 2 oysters, 1 sausage, 2 kidney halves and 1 slice of bacon in the egg in pan. Cook as you would any omelet, but do not roll it; then finish the last - minute cooking under the broiler. Serve immediately, garnished with fresh parsley or possibly keep hot in a low oven while you cook the other three omelets. Makes 4.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 130g
Recipe makes 6 servings
Calories 340  
Calories from Fat 282 83%
Total Fat 31.62g 40%
Saturated Fat 14.95g 60%
Trans Fat 0.0g  
Cholesterol 371mg 124%
Sodium 406mg 17%
Potassium 168mg 5%
Total Carbs 1.75g 0%
Dietary Fiber 0.0g 0%
Sugars 0.58g 0%
Protein 12.68g 20%
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