Oyster Bill's Hangtown Fry Frittata
OYSTER BILL’S HANGTOWN FRY FRITTATA
(Courtesy of
A hearty recipe that is a great breakfast treat, but makes a delicious dinner entre as well.
INGREDIENTS:
1 PINT EXTRA SMALL SHUCKED OYSTERS
6 STRIPS OF BACON, CHOPPED
½ C CHOPPED FRESH MUSHROOMS
1 SHALLOT, MINCED
1 CLOVE GARLIC, MINCED
1 TBSP BUTTER
8 LARGE EGGS, BEATEN
2 TBSP MILK
½ C SHREDDED FRESH SPINACH
DIRECTIONS:
Fry the bacon in an ovenproof skillet over medium heat until almost crisp. Add the oysters, mushrooms, shallots and garlic. Cook for about 4 – 5 minutes, until oysters are plumped and mushrooms are tender. Drain the liquid from the mixture and discard. Transfer the oyster bacon mixture to a bowl and set aside.
Return the skillet to medium heat. Whisk the beaten eggs together with the milk and fold in the shredded spinach. Melt the butter and, when sizzling, add the beaten egg mixture. When the eggs start to set, top with oyster-bacon mixture, scattering evenly over the eggs. Cook over medium heat until eggs are firm on the bottom. Place the frittata under the broiler to finish cooking. Divide into 4 portions and serve hot.
BON APPETIT!
