Adapted from the Shelburne Country Inn, this recipe is perfect for just about any meal of the day--especially that first one. Twenty years ago, they started serving oysters for breakfast, and this dish is the most poular.
12 shucked oysters
1/4 teaspoon hot sauce
3 (8-ounce) cartons egg substitute
1/4 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 cup fresh or frozen corn kernels (about 2 ears)
1/2 cup finely chopped onion
1/4 cup chopped yellow bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped fennel bulb, divided
2 tablespoons chopped seeded jalapeño pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Add water to a small saucepan, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add oysters, and cook 1 minute or until edges of oysters curl. Drain. Place the oysters in a small bowl; sprinkle with hot sauce.
Combine egg substitute, milk, salt, and black pepper in a medium bowl; stir well with a whisk.
Heat oil in a large nonstick skillet over medium heat. Add the corn, onion, bell peppers, 2 tablespoons fennel, and jalapeño; cook for 3 minutes, stirring frequently. Add oysters, and sauté 1 minute. Add egg mixture; cook 4 minutes or until almost set.
Combine 2 tablespoons fennel and cheese. Wrap handle of skillet with foil; broil 1 minute. Top with cheese mixture; broil for 1 minute or until cheese melts. Serve warm.