Dinner Oyster Omelet

Ingredients

Directions

1. 1

   Bring a small saucepan filled with water to a simmer over med-high heat; add in the oysters and blanch for 1 minute; drain.

2. 2

   Pat oysters dry with paper towels; cut them into bite-sized pieces.

3. 3

   In a bowl, whisk the eggs until blended; add in the cornstarch, salt, and pepper; whisk lightly to blend.

4. 4

   Place an 8-inch nonstick frypan over moderate heat until hot.

5. 5

   Add in oil, swirling to coat the bottom of pan.

6. 6

   Add in garlic and cook, stirring, until fragrant, about 10 seconds.

7. 7

   Pour egg mixture into pan; sprinkle the oysters, bean sprouts, carrot, chives, and chopped cilantro evenly over the eggs.

8. 8

   Cook, without stirring, until the edges begin to set, about 2 minutes, then lift with a spatula and shake or tilt the pan to let the egg flow underneath.

9. 9

   Continue to cook until the egg no longer flows freely, about 2 minutes longer, then turn the omelet over and brown lightly on the other side.

10. 10

    Slide the omelet onto a serving plate; garnish with cilantro sprig.