Oyster Omelet at Nola Cuisine

Today’s post takes me back to something simple and soulful — the Creole Oyster Omelet. It starts with crispy bacon and green onions sautéed with fresh oysters, garlic, and a pinch of cayenne for that Creole kick. Then you have eggs whisked with half-and-half, cooked in clarified butter, folded around that rich oyster filling, and finished with a buttery pan sauce. It’s breakfast, but it’s also celebration—layers of texture, flavor, and tradition all on one plate. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!