Oyster Skillet

Recipe By: Paula Deen
Serving Size: 4

1 pint shucked oysters; picked through for shells
2 tablespoon minced onion
1/2 stick; (4 tablespoons) butter
8 eggs
1/4 cup beer
1/2 teaspoon kosher salt; optional
2 teaspoons garlic powder
1 tablespoon hot pepper sauce; (recommended: Texas Pete's)
1 cup shredded Swiss cheese
6 slices bacon; cooked
2 tablespoon chopped fresh parsley leaves
1 tomato, diced

\Drain and pat dry oysters. In a skillet, saute onions in butter until
translucent, about 5 minutes. Add oysters and cook until edges curl,
about 30 seconds.
Remove from heat. In a bowl, whisk together eggs, beer, salt, garlic
powder and hot sauce. Pour egg mixture over oysters and cook on low,
stirring until eggs are almost set.
Sprinkle shredded cheese on top and cook until eggs are set, about 15
minutes. Crumble bacon on top and add chopped parsley and diced
tomatoes before serving. Season with salt, if desired.





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