Sometimes you get lucky. Sometimes a moment of desperation turns to inspiration. And then infatuation! This was one of those times. It was a Saturday morning – before our weekly outing to the Farmer’s Market. I was on my second cup of coffee and my stomach was rumbling. I started poking around in the fridge for our options.
Eggs, check! Canadian bacon, check! Shredded mozzarella, check! So far so good. We had the makings of an omelet — but I was out of vegetables. No tomatoes, no bell peppers, no onions or herbs. (We were going to the farmers market — after breakfast).
But I did have some leftover pineapple and mango salsa. Remember that salsa? I’ve really become addicted to it because I’ve made some each week since that posting. Anyway, this is where my desperation turned to inspiration. I considered the salsa and its tropical components and then I looked at the canadian bacon and cheese. My mind drifted to those crazy good hawaiian pizzas that I’ve always loved and I thought this might actually make sense. Instead of pizza – a hawaiian omelet.
I whisked the eggs and started heating up the pan. When it was hot, but not scorching, I sprayed it liberally with vegetable spray and poured in the eggs, swirling them around in the pan until they had almost fully set.
Then I added the chopped canadian bacon, a generous handful of mozzarella and a healthy dose of that leftover salsa.
I folded the omelet over onto itself and pressed it with the spatula to heat through the interior and melt the cheese and then slid it onto my plate. The whole meal took about 10 minutes in between sips of coffee.
And can I tell you how good this is? Oh-ma-gawd! I inhaled it. Scott inhaled it. I’ve become so obsessed with this yin-yan combo for breakfast, that I’ve made it 3 times since (infatuation). Once with just pineapple after we ran out of salsa.
Say good bye to boring western omelets and dive into the tropics with this one!
- 2 eggs
- 1 tablespoon water
- 2 slices canadian bacon, diced
- 1/4 cup pineapple mango salsa (or 1/4 cup diced pineapple)
- 1/4 cup shredded part skim, low fat mozzarella cheese
- 1/4 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.