California Oyster Omelette
1 ripe California avocado
3 eggs, beaten well
2 tbsp butter
1 small shallot, minced
2 mushroom caps, thinly sliced
1 tbsp flour
½ c. cream
6 small fresh shucked oysters, liquor reserved
salt & pepper to taste
additional butter
paprika
Peel avocado, cut in half and remove pit. Dice one half and cut the other half into 4 slices; reserve. In a small skillet, melt butter and sauté shallots until tender, about 2 minutes; add mushrooms and sauté 2 minutes more. Stir in flour, then gradually add cream and reserved oyster liquor; cook over medium heat until thickened. Add oysters and cook until they are plump. Remove from heat; stir in diced avocado, salt and pepper to taste. Melt additional butter in an omelette pan or small skillet. Add eggs and cook slowly until eggs are as firm as you like them. Pour oyster mixture on one half, then fold eggs over. Cut in quarters and serve on warm plates. Garnish with avocado slices and paprika. Serves 2.