After learning about our previous oyster-a-thons, good friend David asked to come to the next one and even offered to buy the oysters – an automatic invitation for sure. His wife Peggy came and this time, we had raw, char-grilled, and Rockefeller (Peggy's favorite) - I had a small bowl of the spinach topping left over, which sounded like a great stuffing for an omelet. We ate the entire box of oysters though - they we small ones from the Texas gulf coast.
For my omelet, I warmed the oysters Rockefeller topping in the microwave and let some of Cathy’s (Wives With Knives) seafood remoulade come to room temperature. I cooked the eggs with a lid to help the top set then added the spinach mix and some crumbled Feta cheese before folding. I topped with a little remoulade and sided with an toasted English muffin and a couple slices of Canadian bacon (more on this later).
A few days prior to his one, Bev had made an omelet stuffed with some leftover sautéed mushrooms and onions and steamed broccoli. She topped it with some chopped tomato and smoked Gouda cheese.
Both were delicious and I’d love either one again but I should have omitted either the bacon or the muffin from the first one - couldn't eat it all.
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Have a great day and thanks for stopping by Almost Heaven South.
1/8 & 1/16/13 meal dates