Omelette De Pineapple

Pineapple omelette breaks the unwritten rule that omelettes have to stay savory. Crushed pineapple, crispy bacon, and pillows of cream cheese fold into a buttery egg shell that tastes like a tropical Hawaiian pizza in handheld form. The sweetness of the fruit plays straight into the salty bacon, and the cream cheese smooths the whole thing out.

The classic French omelette technique applies. Heat the pan ripping hot, drop in melted butter, swirl in beaten eggs, and shake the pan in a circular motion to keep the eggs moving until the bottom sets but the top stays glossy and a touch runny. That custardy center is what separates a proper omelette from a sad rubber pancake.

Drain the crushed pineapple thoroughly. Wet fruit waters down the eggs and ruins the fold.

Chef Tips

• Use a nonstick pan. The high heat and short cook time leave little room for sticking.
• Beat eggs with a fork until fully blended but not foamy. Foam means tough texture.
• Cube the cream cheese cold straight from the fridge so it holds its shape until folded in
• Cook the bacon ahead and store crisp pieces in a paper-towel-lined container
• Plate immediately. Omelettes turn rubbery within minutes of leaving the pan.

Variations

• Sub Canadian bacon for extra ham-and-pineapple Hawaiian flavor
• Stir a teaspoon of brown sugar into the pineapple for a sweeter filling
• Top with toasted coconut flakes for tropical crunch