Title: Omelette De Pineapple
Categories: Eggs
Yield: 1 Omelette

1 1/2	oz	Butter; melted
3		Eggs; beaten
4	tb	Pineapple, crushed; drained
4	sl	Bacon; cooked crisp, crumbld
2	oz	Cream cheese; cubed

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.

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