Omelette De Pineapple Recipe

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Omelette De Pineapple Ingredients

1 1/2 oz butter, melted
3 eggs, beaten
4 tbsp pineapple, crushed, drained
4 slice bacon, cooked crisp, crumbld
2 oz cream cheese, cubed

A Recipe for
Omelette De Pineapple

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Omelette De Pineapple Recipe
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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Food Tip
Try basting or searing beef with stock or broth instead of oil.

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Omelette De Pineapple

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Omelette De Pineapple Directions

Heat Teflom omelette pan at high temperature until slight vapor
appears. Pour in melted butter. When butter stops bubblying, add
eggs and shake pan rapidly in a circular motion. When omelette is set
but still slightly soft in center, slide onto heated plate and spoon
pineapple in the center. Add bacon and cream cheese and fold omelette
in half.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman.

Serves: 1

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Omelette De Pineapple Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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