Directions:
- 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!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.93 Kcal (1398 kJ) | ||
| Calories from fat | 227.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.24g | 39% | |
|---|---|---|---|
| Cholesterol | 378.2mg | 126% | |
| Sodium | 502.82mg | 21% | |
| Potassium | 308.08mg | 7% | |
| Total Carbs | 10.99g | 4% | |
| Sugars | 7.28g | 29% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 17.39g | 35% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 1.9mg | 11% | |
| Calcium | 98.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 162 Kcal (678 kJ) | ||
| Calories from fat | 110.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.25g | 39% | |
|---|---|---|---|
| Cholesterol | 183.48mg | 126% | |
| Sodium | 243.94mg | 21% | |
| Potassium | 149.46mg | 7% | |
| Total Carbs | 5.33g | 4% | |
| Sugars | 3.53g | 29% | |
| Dietary Fiber | 0.39g | 3% | |
| Protein | 8.44g | 35% | |
| Vitamin C | 2.6mg | 9% | |
| Iron | 0.9mg | 11% | |
| Calcium | 47.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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