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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Adapted from the Shelburne Country Inn, this recipe is perfect for just about any meal of the day-especially that first one. Twenty years ago, they started serving oysters for breakfast, and this dish is the most poular. Ingredients:
12 shucked oysters |
1/4 teaspoon hot sauce |
3 (8-ounce) cartons egg substitute |
1/4 cup 1% low-fat milk |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 teaspoons olive oil |
1 cup fresh or frozen corn kernels (about 2 ears) |
1/2 cup finely chopped onion |
1/4 cup chopped yellow bell pepper |
1/4 cup chopped green bell pepper |
1/4 cup chopped red bell pepper |
1/4 cup chopped fennel bulb, divided |
2 tablespoons chopped seeded jalapeño pepper |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Preheat broiler.
2. Add water to a small saucepan, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add oysters, and cook 1 minute or until edges of oysters curl. Drain. Place the oysters in a small bowl; sprinkle with hot sauce.
3. Combine egg substitute, milk, salt, and black pepper in a medium bowl; stir well with a whisk.
4. Heat oil in a large nonstick skillet over medium heat. Add the corn, onion, bell peppers, 2 tablespoons fennel, and jalapeño; cook for 3 minutes, stirring frequently. Add oysters, and sauté 1 minute. Add egg mixture; cook 4 minutes or until almost set.
5. Combine 2 tablespoons fennel and cheese. Wrap handle of skillet with foil; broil 1 minute. Top with cheese mixture; broil for 1 minute or until cheese melts. Serve warm.
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