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Hawaiian Omelet

Source of Recipe

From "The Big Book of Breakfast" by Maryana Vollstedt


Recipe Introduction

"The sweet and tart flavors of pineapple and coconut harmonize in this plump omelet. Make two for an intimate brunch. Serve with banana bread."

List of Ingredients

Filling:
◦ ⅓ cup chopped cooked ham
◦ 2 tablespoons crushed pineapple, drained
◦ 1 tablespoon flaked coconut

Omelet:
◦ 3 large eggs
◦ 1 tablespoon water
◦ ⅛ teaspoon salt
◦ Freshly ground pepper
◦ 1 teaspoon butter
◦ Papaya slices for garnish
◦ Mint leaf for garnish


Recipe

To make the filling:
In a small bowl, combine ham, pineapple, and coconut and set aside.

To make the omelet:
In a medium bowl, whisk together eggs, water, salt, and pepper to taste. Heat an 8-inch omelet pan or nonstick skillet over medium heat. Add butter and swirl to coat bottom of pan. When butter foams, pour in egg mixture all at once. Let set until edges begin to cook, about 20 seconds. With a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath. Continue to do this until the top is almost dry, 3 to 4 minutes.

Spoon ham mixture over one half of the omelet. Fold the other side over to cover. Let stand for a few seconds to allow ham mixture to warm. Turn out onto a warmed plate. Garnish with papaya slices and a mint leaf and serve immediately.

Serves 1