Omelette de Pineapple
rec.food.recipes/Albert & Lita Lotzkar (1998)

1 omelette

1 1/2 oz butter; melted
3 eggs; beaten
4 Tbsp pineapple, crushed; drained
4 slices bacon; cooked crisp, crumbled
2 oz cream cheese; cubed

Heat Teflon omelette pan at high temperature until slight vapor appears. Pour in melted butter. When butter stops bubbling, 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.