Instructions: Crack one of the eggs into a shallow bowl and stir with a fork to mix. Put bread crumbs in another shallow bowl and season with salt and pepper. Dip the oysters in beaten egg, allow excess to drip off, and thoroughly coat in bread crumbs. Heat the butter in a large skillet. Add oysters and fry over medium heat until crisp and light brown, 1-2 minutes on each side.

Meanwhile crack the remaining eggs into medium bowl and add cream. Stir with fork to thoroughly mix. When oytsters are crisp and brown, pour egg mixture over and cook, gently, stirring occasionally with a wooden spoon until eggs are set and cooked to your liking. Sprinkle with parsley. Fold the omelet in half and cut into serving pieces.

Serves 2-3.

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