Ingredients:

• 1 ripe California avocado.

• 2 tbsp. sweet butter.

• 2 mushroom caps, thinly sliced.

• ½ cup heavy cream.

• Salt and pepper to taste.

• Paprika.

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For the Oyster Filling:

• 6 eggs, beaten well.

• 1 small shallot, minced.

• 1 tbsp. all-purpose flour.

• 12 fresh oysters, shucked, liquor reserved.

• Additional butter.

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Instructions:

1. Prepare Avocado: Peel the ripe California avocado, cut it in half, and remove the pit. Dice one half and cut the other half into 4 slices; set aside.

2. Saute Shallots and Mushrooms: In a small skillet, melt 2 tablespoons of sweet butter. Saute the minced shallot until tender (about 2 minutes). Add the thinly sliced mushroom caps and saute for an additional 2 minutes.

3. Make Creamy Base: Stir in 1 tablespoon of all-purpose flour, then gradually add ½ cup of heavy cream and the reserved oyster liquor. Cook over medium heat until the mixture thickens.

4. Add Oysters: Add the shucked oysters to the skillet and cook until they plump up. Remove from heat.

5. Combine Oyster Mixture with Avocado: Stir in the diced avocado to the oyster mixture. Season with salt and pepper to taste.

6. Cook Eggs: In an omelette pan or small skillet, melt additional butter. Pour the beaten eggs into the pan and cook slowly until the eggs are as firm as you like them.

7. Assemble Omelette: Pour the oyster mixture onto one half of the cooked eggs. Fold the other half of the eggs over the oyster mixture.

8. Serve: Cut the omelette in half and serve on warm plates. Garnish with avocado slices and sprinkle paprika for an extra touch of flavor.

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Yield:

This recipe serves 2, making it a delicious and unique omelette for a special brunch or lunch.

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Note:

Adjust the seasoning to your liking and enjoy the rich combination of oysters, avocado, and creamy eggs in this California-inspired omelette.