Serve with Banana Bread for a nice breakfast/brunch.
My Private Note
Units: US | Metric
- 3 large eggs
- 1 tablespoon water
- 1/8 teaspoon salt
- fresh ground pepper
- 1 teaspoon butter or 1 teaspoon margarine
- 1To make the filling: in a bowl, mix together the ham, pineapple, and coconut; set aside.
- 2To make the omelet: Whisk the eggs, water, salt, and pepper together in a bowl.
- 3Heat an 8-inch omelet pan or nonstick skillet over medium heat.
- 4Add butter; tilt pan to coat bottom of pan with melted butter.
- 5When butter foams, pour in egg mixture all at once.
- 6Let set about 20 seconds or until edges begin to cook.
- 7Using a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath.
- 8Continue doing this until the top is almost dry.
- 9Spoon ham mixture over one half of the omelet.
- 10Fold the other side over to cover.
- 11Let stand for a few seconds to allow ham mixture to warm.
- 12Transfer to a warmed plate.
- 13Garnish with papaya slices and a mint leaf.
- 14Serve immediately.
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Nutritional Facts for Hawaiian Omelet
Serving Size: 1 (1033 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 417.6
- Calories from Fat 253
- Total Fat 28.1 g
- Saturated Fat 11.3 g
- Cholesterol 686.8 mg
- Sodium 567.1 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 0.4 g
- Sugars 7.6 g
- Protein 31.2 g