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.