A California classic recipe, reputedly developed from a condemned man's last meal request. This recipe, from "Tadich Grill" (Ten Speed Press) by John Briscoe is a feature of The Radio Kitchen. Your radio home for food, fun and friends.
Ingredients
2 slices
bacon
1/2 cup
fine seasoned bread crumbs, toasted, or flour seasoned with salt and pepper
6
oysters, shucked
1 tablespoon
unsalted butter
3
eggs, lightly beaten
3 or 4 dashes
tabasco sauce
kosher salt
freshly ground black pepper
Instructions
1.
Place a non-stick sauté pan over medium heat. Add the bacon and try for 6 to 8 minutes, until crisp. Transfer to paper towels to drain.
2.
Place the bread crumbs in a small bowl. Dredge the oysters in the bread crumbs, shaking off any excess.
3.
Pour the bacon fat out of the sauté pan. Add the butter to the pan and melt over medium heat. Add the oysters and sauté for about 1 1/2 minutes on each side, or until they just plump up. Crumble the bacon and toss it with the oysters. Pour the eggs into the pan. Season with Tabasco sauce, salt and pepper, to taste, and cook for about 3 minutes, until the eggs are almost set, lifting the edges of the cooked eggs to let the uncooled eggs run underneat.
4.
Carefully flip the frittata over and cook for about 2 minutes longer, or until the second side is set. Transfer to a plate and serve immediately.
... an excerpt of:
"COOKBOOK" (PUBLSHER)
click on the cover to see it at Amazon.com
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