Pineapple Cream Cheese Omelette

Submitted by Mark Kovach

"I found a basic version of this recipe in an article titled "75 ways to use eggs" I've spiced it up in testing and the result is a delicious breakfast omelette chock full of calories and cholesterol (lol). This recipe isn't for the faint hearted! (Note: These amounts make four omelettes one at a time. Place omelettes in a covered baking dish and keep warm in oven until all four are done if serving a family)"

 

• Ready In: 45mins
• Ingredients: 7
• Yields: 4 omelettes
• Serves: 4

ingredients

• 226.79 g crushed pineapple
• 226.79 g bar cream cheese
• 12 eggs
• 28.34 g canned whipped cream
• salt and pepper

• optional

• 113.39 g chopped ham
• 113.39 g chopped onions

directions

1. Drain pineapple in mesh strainer.
2. Soften cream cheese by bringing to room temperature.
3. Combine pineapple and cream cheese. Set aside.
4. To make this a more savory than sweet dish add the chopped ham (I use lunch meat for ease of use) and raw or sauteed onion to the cream cheese.
5. Break 3 eggs into a bowl and beat until combined. Add salt and pepper to taste.
6. Spray a six inch ribbon of whipped cream into the egg mixture and beat until combined with the eggs.
7. Heat a six inch frying pan over medium heat then spray with Pam or similar non-stick product. (I also add a pat of butter for taste).
8. Pour egg mixture into pan and cook over medium heat for 1 to 1 1/2 minutes. Place pan under broiler to finish top of omelette.
9. While still in pan spoon 1/4 of cream cheese mix over 1/2 of omelette and fold over the other half (of omelette) to cover. Remove omelette from pan and enjoy!