Pineapple Cream Cheese Omelette

1. 1

   Drain pineapple in mesh strainer.

2. 2

   Soften cream cheese by bringing to room temperature.

3. 3

   Combine pineapple and cream cheese. Set aside.

4. 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. 5

   Break 3 eggs into a bowl and beat until combined. Add salt and pepper to taste.

6. 6

   Spray a six inch ribbon of whipped cream into the egg mixture and beat until combined with the eggs.

7. 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. 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. 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!

* Per serving · 4 servings · Values may vary.