Pineapple Omelet With Rum |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Redford Estate in Rockwall, Texas in 1992. Ingredients:
4 eggs |
1 teaspoon grated lemon zest |
1 tablespoon sugar |
1/2 teaspoon salt |
2 tablespoon sweet butter |
1 small can sliced pineapple |
1 tablespoon apricot jam |
1/2 cup rum |
Directions:
1. Beat eggs with lemon zest, sugar and salt.
2. Place butter in preheated skillet and add egg mixture.
3. When omelet is set and half done chop pineapple into small pieces.
4. Combine with jam and rum and fold into omelet for finishing.
5. Sprinkle with sugar and serve.
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