This recipe which (supposedly) started in the west and for which there seem to be dozens of different versions.

6-8 oysters

6 eggs, well beaten
2 tablespoons water
Salt/Pepper
Crisp bacon

Fry the oysters in plenty of butter, using the Harry Hamblet's Fried Oysters recipe.

When they are golden brown, pour the well-beaten eggs which have been mixed with water and seasonings over them and cook as you would an omelet. Pull the eggs from the sides of the pan with a spatula and when the omelet is cooked by not dry, roll it onto a hot platter and garnish with strips of crisp bacon. A perfect Sunday breakfast dish or dinner entree.

MAKES 6 SERVINGS.

From an article by James Beard
I think in the early 1970's