Categories: Cheese/eggs, Fish, Meats, Main dish 
      Yield: 4 servings 
  
     16 md Oysters, shucked 
           Salt and pepper to taste 
     12    Eggs, beaten 
      2 c  Cracker crumbs 
    1/2 c  Butter (1 stick) 
      8    Bacon strips, cooked 
  
  Season oysters with salt and pepper; dip them into the beaten eggs then 
  roll in cracker crumbs.  Saute on both sides in 2 tablespoons melted 
  butter, about 1 or 2 minutes per side.  Melt 1 tablespoon butter in an 
  omelet pan and when it begins to bubble, pour in enough of the eggs to 
  cover the bottom.  As soon as the bottom begins to set, add 4 oysters and 
  roll up the omlet with the oysters inside.  Remove and keep warm.  Repeat 
  for the rest of the omelets.  Garnish with the bacon strips and serve hot. 
  Makes 4 omelets.