Author Notes: The yin and yan of sweet, smoky and spicy flavors make Hawaiian omelets one of my family’s favorites. —garlic and zest
slices canadian bacon, diced
cup pineapple mango salsa (on this site) or substitute diced pineapple
cup shredded mozzarella cheese
teaspoon kosher salt
grind of black pepper
- In a small bowl, whisk the eggs. Add the water, salt and pepper - whisk again until light and fluffy.
- Ready all your ingredients beside the stove.
- Heat a small saucepan over medium high heat until it's very hot, but not scorching. Remove the pan from the heat and liberally spray it with non-stick vegetable spray - bottom and sides. Return the pan to the heat and add the eggs.
- Swirl the eggs around in the pan so that they coat the bottom and go half way up the sides. Continue this swirling process over the heat until the eggs have mostly set and they are no longer runny.
- Sprinkle the canadian bacon onto one half of the eggs. Sprinkle the cheese over the bacon and then top with salsa or pineapple.
- Using a very thin and flexible spatula (a fish spatula if you have one), carefully fold the omelet over on itself and lightly press with the spatula. Continue to cook for 30 seconds or so, holding the top of the omelet in place. Remove from heat and slide the omelet onto a plate. Serve.
- This omelet is fantastic with the pineapple mango salsa, however, I didn't have any ready-made salsa one morning and I subbed diced pineapple. It was an easy and tasty substitute.