Pineapple Cream Cheese Omelette

Recipe by Mark Kovach
READY IN: 45mins




  • Drain pineapple in mesh strainer.
  • Soften cream cheese by bringing to room temperature.
  • Combine pineapple and cream cheese. Set aside.
  • 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.
  • Break 3 eggs into a bowl and beat until combined. Add salt and pepper to taste.
  • Spray a six inch ribbon of whipped cream into the egg mixture and beat until combined with the eggs.
  • 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).
  • 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.
  • 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!