Hawaiian Omelette with Cayenne & Brown Sugar

Hawaiian Omelette with Cayenne & Brown Sugar

Our grocery store just started carrying fresh pineapple, and while I could probably just eat the whole thing by itself, I had to try at least one new pineapple recipe.  Sometimes I think the best recipes are born when you just throw together some of your favorite foods, and that’s pretty much what happened here.

One thing I always used to make was ham steak sauted a little bit with pineapple and brown sugar.  Jason and I love to add a little heat to our dishes too, so I decided to sprinkle in some cayenne pepper as well.  Let  me tell you, the combination of sweet pineapple, salty/umami ham, and that little pinch of hotness with the cayenne pepper is soooo good!

Hawaiian Omelette with Cayenne & Brown Sugar

Hawaiian Omelette with Cayenne & Brown Sugar

Everybody has their own preferred way of making omelettes; I tried to best describe the way I do it in my recipe below, but please do whatever you like best!  You could even just add the ham/pineapple mixture in with a scramble if you like it that way best.

Hawaiian Omelette with Cayenne & Brown Sugar

I used mozzarella cheese for this omelette because I thought cheddar would be too sharp; there are already a lot of flavors happening here and mozz is a nice light mild cheese that adds to the melty gooey texture.

Hawaiian Omelette with Cayenne & Brown Sugar

Hawaiian Omelette with Cayenne & Brown Sugar

Serves 2
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes

Ingredients

  • 4oz cooked ham steak
  • 1/2 cup pineapple chunks (fresh or canned)
  • 1/2 tablespoon brown sugar
  • 1/8 teaspoon cayenne pepper
  • 4 eggs
  • 2 tablespoons milk
  • 1/2 tablespoon butter
  • 1/3 cup shredded cheese (a sweeter, mild cheese works best: mozzerella, provologne, swiss)

Directions

1. Heat a small pan over medium high heat. Add the ham to one side of the pan and the pineapple to the other. Sprinkle the ham with the brown sugar and let it sit for about a minute. Lightly dust everything with a shake or two of cayenne pepper, then stir it all together. Remove pan from heat and set aside.
2. Melt the butter in a larger pan over medium heat. Whisk the eggs with the milk until they are frothy, then pour half of the mixture in the pan. Let the eggs set for a couple of minutes (twirl the pan after about a minute to distribute some of the liquid.)
3. Add some of the pinneaple/ham mixture to the top, and top with half of the shredded cheese. Cook for another minute or so, then fold the egg over the filling and transfer to a plate. Repeat step 2 & 3 for the 2nd omelette.

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