Pineapple Cream Cheese Omelette Recipes

Steps:

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

Steps:

• Mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste.
• Heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat. When the butter is hot and bubbling, swirl it around in the pan.
• Just before the butter begins to brown, beat 2 of the eggs and pour into pan. Lower the heat.
• After 10 seconds or so, the omelet will coagulate. Push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet. Repeat this one more time, then take the skillet off the heat.
• Dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other. Season the omelet with additional salt and pepper to taste. If it has not completely set, place the pan over medium heat for a half minute longer. When the omelet is set, slide it from the pan onto a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll. Serve it right away. Make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs. Serve each one as soon as it is cooked.

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa.

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!

Steps:

• In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic. Mix in reserved juice from pineapple as desired. Chill in the refrigerator until serving.

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.

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!

Steps:

• In a large nonstick skillet, heat oil over medium-high heat.
• Whisk the eggs, chives, water, salt and pepper.
• Add egg mixture to skillet (mixture should set immediately at edges).
• As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.
• When the eggs are set, sprinkle cream cheese on one side; fold other side over filling.
• Slide omelet onto a plate; cut in half.
• Serve with salsa.

Steps:

• In medium bowl, beat eggs, salt and pepper with fork or wire whisk until well blended; set aside. In 8-inch nonstick omelet pan or skillet, heat 2 teaspoons of the butter over medium heat. Cook asparagus and bell pepper in butter 3 to 4 minutes, stirring frequently, until crisp-tender; remove from pan.
• Add 2 teaspoons of the butter to pan. Increase heat to medium-high. Pour half of the egg mixture (scant 1 cup) into pan. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
• Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; top with half of the asparagus and bell pepper. Tilt skillet and slip pancake turner under omelet to loosen. Remove from heat. Fold omelet in half; remove omelet from skillet. Repeat with remaining ingredients. To serve, cut each omelet crosswise in half; sprinkle with chives.