This omelet became famous in the gold rush era of Northern California. Legend has it being served to both miners striking it rich in the gold fields as well as a popular request for the last meal for men about to be hung. It is a rich dish, and I don't prepare it too often but it is one of my all time favorite omelets. I fill my omelet with oysters, fried in cornmeal and a little cheese, then top with a little spicy chili-garlic sauce and another fried oyster. A little chopped scallion is also nice. Traditionally bacon is also part of the mix, but that is entirely too rich for me.
For the oysters:
Dust the oysters (3 to 4 per person, depending on the size) with a half and half mixture of corn meal and flour spiced with a bit of salt and cayenne.
Shallow fry the oysters in a saute pan until they are crispy and brown, drain on toweling.
For the omelet:
I use three eggs per person whisked with one tablespoon of water (water makes a fluffier omelet or use milk for a richer omelet), season with a bit salt and pepper.
Prepare your omelet pan and add the eggs, stir the eggs briefly until semi-set. place the fried oysters in the center of the eggs and top with a small amount of cheese. Begin rolling the omelet and flip it onto a serving plate. Garnish with some chopped scallion, a teaspoon of hot chili garlic paste and top with another fried oyster. Really good with a glass of champagne for a celebration brunch.