Hangtown Fry

1. In a large bowl, whisk together the eggs, milk, salt, black pepper, and ground nutmeg until the egg yolks and whites have mixed in well.
2. Rinse the oysters well and pat dry. Coat the oysters in flour, properly.
3. In a non-stick frying pan, on medium high heat, melt the butter. Once the butter has heated, add the oysters and cook them for 30 seconds on each side.
4. Now, add in the egg mixture and let it cook. As they begin to firm, gently lift the edges of the egg so the uncooked mixture can flow under the cooked part, onto the pan.
5. When the omelet has cooked properly, cover the pan with a plate, and flip the omelet carefully onto the plate.
6. Sprinkle the chopped parsley and crumbled bacon on top.
7. For the best flavor, pair this omelet with sourdough bread.

Trivia

• Hangtown fry became really popular in the 1850’s during the California Gold Rush.
• The reason why most people say hangtown fry got its popularity during the Gold Rush was because eggs were expensive back then and this dish was extremely loved.
• The most popular version of this omelet is with bacon and oysters.

July 9^th is national omelet day.