Pineapple Cream Cheese Omelette Recipes

PINEAPPLE CREAM CHEESE OMELETTE

Steps:

• Drain pineapple in mesh strainer.
• Soften cream cheese by bringing to room temperature.
• Combine pineapple and cream cheese. Set aside.
• To make this a more savory than sweet dish add the chopped ham (I use lunch meat for ease of use) and raw or sauteed onion to the cream cheese.
• Break 3 eggs into a bowl and beat until combined. Add salt and pepper to taste.
• Spray a six inch ribbon of whipped cream into the egg mixture and beat until combined with the eggs.
• Heat a six inch frying pan over medium heat then spray with Pam or similar non-stick product. (I also add a pat of butter for taste).
• Pour egg mixture into pan and cook over medium heat for 1 to 1 1/2 minutes. Place pan under broiler to finish top of omelette.
• While still in pan spoon 1/4 of cream cheese mix over 1/2 of omelette and fold over the other half (of omelette) to cover. Remove omelette from pan and enjoy!

PINEAPPLE HAM AND CHEESE OMELET

Steps:

• Get a 10-12" non-stick frying pan warm by placing on burner on medium-low. (The size of the pan is the most important thing. The eggs should make a very thin layer in the pan).
• Crack eggs. Avoid egg shell shrapnel by cracking the eggs on a flat surface.
• Whisk together eggs and milk.
• Season with salt and pepper if desired.
• Spray frying pan with non-stick cooking spray.
• Pour eggs into pan.
• As the edges of the omelet thicken, use a wooden spoon and move the thickened egg to the center of the pan.
• Do this until half of the omelet is cooked.Then leave alone and allow to cook on medium-low until there is no more liquid.
• Add cheese to the half of the omelet closest to you.
• Add ham and pineapples on top of cheese.
• Fold the omelet in half. Do this by folding the half with the ingredients onto the half without. Use the spoon to loosen up the edges first.
• Move to plate.
• Enjoy!

PINEAPPLE CREAM CHEESE SPREAD

Steps:

• In a bowl, combine cream cheese and pineapple. Chill.

SPINACH AND CREAM CHEESE OMELETTE

Steps:

• Wash spinach leaves well-remove stems and slice leaves very thin; set aside.
• Whip the cream cheese with lemon juice and zest if using; set aside.
• Dice onion or shallot; set aside.
• In a large skillet over medium heat melt 2 tbsp of the butter.
• Add the spinach and onion and sauté for 3-5 minutes. You want the onion slightly translucent and the spinach wilted. Remove from heat and pour into a bowl; set aside.
• Melt the remaining 1-2 tbsp butter in the same pan over medium heat.
• Whip the eggs well with the whole milk and pour into the hot pan.
• Allow eggs to cook slowly, allowing eggs to almost set completely.
• Pour 1/2 the cheese mixture over 1/2 of the omelette, add the spinach onion mixture; sprinkle on the nutmeg, salt and pepper, and the remaining cheese.
• Fold the omelette over, turn off heat and let stand for 3 minutes.
• Serve.

PINEAPPLE CREAM CHEESE CREPES, MOM

Steps:

• 1. Combine milk, eggs and butter, sift in flour and salt, add to egg and mix smooth. Chill at least 1 hour. Lightly butter a heated 6-7" omelet pan, add just enough batter to coat bottom, cook until lightly browned on both sides. Combine cream cheese, 2 egg yolks, sugar, cinnamon and vanilla, mix well and put 2 tablespoons on each crepe. Roll up and place in buttered baking dish. Bake at 325 degrees 15 min. For sauce, combine sugar and cornstarch in a pan. Stir in remaining, cook, stirring constantly until thickened and clear. Spoon over crepes.