Dinner Oyster Omelet

Directions

1. 1
   Bring a small saucepan filled with water to a simmer over med-high heat; add in the oysters and blanch for 1 minute; drain.
2. 2
   Pat oysters dry with paper towels; cut them into bite-sized pieces.
3. 3
   In a bowl, whisk the eggs until blended; add in the cornstarch, salt, and pepper; whisk lightly to blend.
4. 4
   Place an 8-inch nonstick frypan over moderate heat until hot.
5. 5
   Add in oil, swirling to coat the bottom of pan.
6. 6
   Add in garlic and cook, stirring, until fragrant, about 10 seconds.
7. 7
   Pour egg mixture into pan; sprinkle the oysters, bean sprouts, carrot, chives, and chopped cilantro evenly over the eggs.
8. 8
   Cook, without stirring, until the edges begin to set, about 2 minutes, then lift with a spatula and shake or tilt the pan to let the egg flow underneath.
9. 9
   Continue to cook until the egg no longer flows freely, about 2 minutes longer, then turn the omelet over and brown lightly on the other side.
10. 10
    Slide the omelet onto a serving plate; garnish with cilantro sprig.