Hawaiian Omelet

By ccavaletti

Ingredients

• 6 tablespoons butter, divided
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped Canadian-style bacon
• 8 large eggs, lightly beaten
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup drained pineapple tidbits, divided
• 1/2 cup shredded Monterey Jack cheese, divided
• Garnish: fresh parsley, orange slices, raspberries

Details

Servings 2

Preparation

Step 1

In a large skillet, melt 4 tablespoons butter over medium heat. Add onion; cook for 4 minutes. Add bacon; cook for 2 minutes. Set aside and keep warm.

In a large bowl, combine eggs, salt, and pepper; beat with a fork.

In a 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat, rotating pan to coat bottom. Add half of egg mixture. As eggs start to cook, gently lift edges with a spatula and tilt pan so uncooked portion flows underneath.

Top half of omelet with half of onion mixture. Sprinkle with half of pineapple and half of cheese; fold omelet in half.

Repeat procedure with remaining butter, egg mixture, onion mixture, pineapple, and cheese. Garnish with fresh parsley, orange slices, and raspberries, if desired. Serve immediately.