Fried-Oyster Omelet

Directions

1. 1
   Put flour and ground saltine crackers in 2 separate small bowls and season flour with salt and pepper.
2. 2
   Beat 1 egg with a fork in a small bowl and season with salt and pepper.
3. 3
   Pat oysters dry and coat, 1 at a time, in flour, then egg, then cracker crumbs, shaking off excess between each coating.
4. 4
   Put coated oysters on a plate.
5. 5
   Beat remaining 3 eggs with a fork for omelet.
6. 6
   Heat butter in an 8-inch nonstick skillet over moderate heat until foam subsides, then fry oysters until golden, about 1 minute per side, transferring with tongs to paper towels to drain.
7. 7
   Reduce heat to moderately low, then add eggs to skillet and cook, stirring gently, until half set, about 1 minute.
8. 8
   Season with salt and pepper.
9. 9
   Arrange oysters over half of eggs opposite skillet handle, then continue to cook until eggs are just set, about 1 minute more.
10. 10
    Fold omelet over oysters and invert onto a plate.