• 3 tbsp Butter, salted.
• 2 cloves Garlic, minced.
• 10 Mushrooms, white, sliced, and fresh.
• 8oz Oysters, shucked and fresh.
• 1 bunch Kale.
• 3 strips Bacon, thick.
• 6 Eggs.
• Curry Powder.
• Cooking Spray.
• 1 pair table knifes.
• Cream Cheese.
This is a more modern take on a classic dish the gold miners of the old west used to order when they arrived with a load in San Francisco. If you don't have Kale you can substitute Spinach, but there is no substitute for fresh oysters brimming in their natural juices. It makes three omelets.
Slice up the mushrooms. Rip the Kale off it stalks and chop into medium-sized pieces. Kale wilts as it cooks so you're going to want a fairly big pile of the fresh stuff, at least enough to fill a saute pan.
In a 10 inch skillet over medium heat melt the butter. Add the garlic and the mushrooms. Cook until both are slightly golden around the edges.
Add the oysters as well as a few tablespoons of the fluid they come in (the oyster liquor). Stir-fry until the oysters turn white and perfectly opaque (about 2 to 3 minutes).
Add the kale and gently stir-fry with the rest of the mixture. The kale should wilt, turning dark green and flexible (about 4 to 5 minutes), decreasing in size.
Empty saute pan into a bowl and set aside.
Return skillet to the burner and cook the bacon. Once finished, chop the bacon into one inch chunks and set aside.
In a mixing bowl crack two eggs, add a teaspoon of water, and half a teaspoon of curry powder. Whisk until thoroughly blended.
Drain the bacon grease out of the skillet and carefully clean with a paper towel. Return to heat. Hit with a blast of cooking spray and pour in the egg mixture.
Using the pair of table knifes, cut off small chunks of cream cheese and speckle over half of the omelet.
Cover the cream cheese with a third of the oyster mixture. Sprinkle with a third of the chopped bacon. Fold the omelet over when the empty side looks cooked and is no longer runny.
Repeat with the rest of the eggs to make three omelets and serve.