Pineapple Cream Cheese Omelette – a delicious recipe with pineapple, cream cheese, eggs, cream, salt, ham. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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!
733
kcal
Calories
55
g
Fat
16
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 ounces crushed pineapple, 8 ounces bar cream cheese, 12 eggs, 1 ounce canned whipped cream, and more.
Yes, Pineapple Cream Cheese Omelette falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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