Hangtown Fry with Parmesan and Fresh Herbs

Hangtown Fry with Parmesan and Fresh Herbs

Made  times
Cazuela 36

"My variation on the traditional Hangtown Fry contains cheese and fresh herbs and is finished under the broiler where the egg/oyster mixture puffs up like a cross between a frittata and a souffle. I get the best results using a cast iron skillet. It's important that the oven be hot before you place the skillet under the broiler."
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25 m servings 559 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 44.1 g
  • 88%
  • Cholesterol:
  • 514 mg
  • 171%
  • Sodium:
  • 675 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the broiler; place the rack about 5 inches from the broiling unit.
  2. Whisk eggs in a bowl. Add cream, hot sauce, basil, oregano, black pepper, and 1 tablespoon of the grated Parmesan cheese.
  3. Heat oil in a skillet over medium-high heat. Melt the butter in the skillet and swirl it around to coat the pan evenly. Place the oysters in the skillet and brown on both sides, about 1 minute on each side. Let the liquid reduce a bit, about 30 seconds longer.
  4. Slowly pour the egg mixture over the oysters, keeping the oysters evenly distributed in the pan. After about 30 seconds, shake the pan slightly but do not stir. After about 3 minutes when the bottom and sides of the eggs begin to set, sprinkle the remaining cheese on top and place the pan under the broiler.
  5. Broil until the eggs begin to puff around the edges and the top is nicely browned, 5 to 7 minutes. Remove from the oven; sprinkle with chopped parsley. Serve immediately from the skillet in wedge-shaped pieces.



Oysters and eggs, who would have known! I used this recipe as inspiration and made mine with garlic, onion, red bell pepper, bacon and a splash of cognac. Very good!

I made this tonight using a jar of small oysters and some farmers' market eggs. It was fast and easy--puffed up beautifully under the broiler! With a green salad and crusty bread, this dinner to...

Tried this this morning. Maybe I shouldn't give it only 4 stars since I didn't have all the ingredients on hand and had to make do with dried seasonings and evaporated milk. Also, what I didn't ...

shucking the oysters (or whatever shellfish I bought; whatever was cheapest)was the hardest part. Nuke them in the micro for a little bit. They pop right open. Nice recipe.

This recipe was really great. I loved the flavor of fresh herbs with the eggs. To Katydid68, I think it's unfair for you to rate this recipe considering your lack of proper ingredients and s...

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