If you like tropical Hawaiian flavors and want a quick and easy breakfast idea, this healthy omelette is a tasty way to go. I used leftover pineapple mango salsa, but plain diced pineapple works well too. With Canadian bacon and shredded mozzarella cheese, this easy Hawaiian breakfast omelette is ready to eat in minutes.
This post has been updated for content and photos since its original publication in 2015. The recipe is the original.
My tropical Hawaiian breakfast omelette was born out of necessity.
That is, it was time for breakfast and I was HANGRY. I had eggs — and Canadian bacon, but no English muffins or even plain white bread for my usual favorite breakfast sandwich.
Instead, my fridge was filled with a spattering of ingredients that didn’t really “go” together… until I started thinking outside the box and got a bit creative.
Table of Contents
- 1 Ingredients for Hawaiian Breakfast Omelette
- 2 Are omelettes healthy?
- 3 How to make an omelette. The basics
- 4 Best meat for a healthy Hawaiian omelette
- 5 What makes a Hawaiian omelette “Hawaiian”?
- 6 Substitutions for pineapple fruit salsa
- 7 What other cheese can I use?
- 8 Hawaiian Breakfast Omelette
- 9 Pin “Healthy Hawaiian Omelette” for later!
Ingredients for Hawaiian Breakfast Omelette
- Canadian Bacon
- Pineapple (or leftover Pineapple Mango Salsa)
- Shredded Part Skim Mozzarella Cheese
- Salt & Pepper
- Fresh Cilantro (optional)
Ham and pineapple is the basic flavor profile behind Hawaiian pizzas, right?
Well, I had a bowl of leftover pineapple mango salsa from a Tropical Grilled Marinated Pork Tenderloin a few nights before. And Canadian bacon is kinda like ham, right? So why not make a Hawaiian-style breakfast omelette. Sprinkle on a little cheese… I mean how bad could it be?
Not bad. Not bad at all, actually.
Even my husband (who despises the idea of adulterating a pizza with pineapple) loved this classic, tropical Hawaiian blend in his morning omelette. Go figure.
Are omelettes healthy?
It really depends on how you make them and the ingredients you fill them with. I mean if you load it with tater tots and an avalanche of cheese — then, no.
However, I would consider this Hawaiian breakfast omelette to be a healthy choice, because it’s got no added butter (I used vegetable spray) and is made with farm fresh eggs, lean Canadian bacon and low-fat part skim mozzarella cheese.
The pineapple salsa adds a bit of healthy sweetness to the mix.
It’s naturally gluten free and low carb, too. So, overall this healthy omelette is a solid breakfast idea to start your day.
What if you’ve never made an omelette before?
Making omelettes from scratch may seem like a daunting thing, if you’ve never done it before, but I’m here to dispel that myth.
Omelettes are super easy to make and once you’ve got the confidence, you’ll wonder what the fuss was about.
How to make an omelette. The basics
- Use a small 7-8″ skillet (it doesn’t have to be non-stick) and heat it over medium high heat until the pan is hot but not smoking.
- Spray the skillet with vegetable spray and pour the whisked eggs into the pan.
- Swirl the eggs in the pan to coat the sides (helps them cook faster). (You can even lift up one side of the omelette and tilt the pan in the same direction, so that any extra uncooked egg can run into the void to cook).
- Once the eggs have mostly cooked, add the fillings. In this case, we’re using some leftover pineapple mango salsa, a few slices of Canadian bacon and shredded mozzarella cheese for the ultimate Hawaiian breakfast omelette.
Do you have to cook the egg all the way through?
It’s really up to you. I like to cook my eggs, almost through, but not so much that they’re tough or dry. That usually means there’s a little bit of moisture on top and streaks of egg white might look a little translucent when I add the toppings.
If you don’t mind a looser egg, with a little shine to it, then stick with this method. (The less cooked, the more tender the omelette will be.)
However, if even a little uncooked egg puts you off, I recommend flipping the omelette before adding the ingredients. This way, the not-quite-cooked-middle will get completely done and you’ll be filling the the side that’s been cooked through already.
- To flip the omelette wait until it’s 75% to 80% done, then use a wide spatula to flip it in one quick movement.
- Remove the pan from the heat (the egg will continue to cook because the pan is hot).
- Top your healthy omelette with the Hawaiian fillings of your choice.
- Fold one side over the other and press down gently, so the omelette adheres and doesn’t unfold.
Best meat for a healthy Hawaiian omelette
I used Canadian bacon for this recipe. It’s very lean, lightly smoked and has a breakfast-y quality to it. Because it’s been smoked, you don’t have to cook it separately. Just add it straight to the omelette (a time saver).
If you don’t have Canadian bacon, you could also use some leftover ham off the bone or even thinly sliced deli-ham. Just layer a few slices on one side of the omelette and top with shredded mozzarella cheese.
Other meat options for the Hawaiian omelette
- Crisp up some applewood smoked bacon and add a few strips to the omelette.
- Fill it with all purpose shredded chicken.
- Try leftover Instant Pot pulled pork tenderloin.
- For a seafood-y breakfast omelette, add leftover grilled pineapple shrimp.
What makes a Hawaiian omelette “Hawaiian”?
It’s the pineapple, of course. For this one, I used some leftover pineapple mango salsa, which has cilantro, lime, jalapeños, red onion and diced mango.
Substitutions for pineapple fruit salsa
If you don’t have a full on tropical fruit salsa at the ready, you can easily substitute plain pineapple chunks (just make sure they’re cut into bite sized pieces).
You can also use other tropical fruits like kiwi, papaya or even orange segments for a different twist on the traditional Hawaiian breakfast omelette.
What other cheese can I use?
Because this Hawaiian omelette has such a specific flavor profile, stick with a milder cheese that melts well. I like the part skim mozzarella, because it’s so convenient and I usually have a package of the pre-shredded stuff in the refrigerator.
However, other cheeses will work in this recipe.
- Swiss Cheese
- Smoked Gouda
- Monterey Jack
- White American
- Any Blue Cheese (Limburger, Roquefort, Stilton)
These cheeses or any very strong, pungent cheese wouldn’t pair well with the soft tropical flavors of the pineapple and fruit and would overpower the Hawaiian omelette. Besides, you don’t want stinky breakfast breath.
My family loves this Hawaiian omelette recipe so much, I’ve been known to make the pineapple mango salsa SOLELY so we could make this for breakfast.
The healthy light salsa gives the omelette a bright, fresh tangy and sweet flavor. Canadian bacon adds a smoky meaty quality and the melty mozzarella is the perfect binder.
More healthy omelettes you might like:
Hawaiian Breakfast Omelette
For each omelet
- 2 eggs
- 2 slices canadian bacon
- ¼ cup pineapple mango salsa or 1/4 cup diced pineapple
- ¼ cup part skim low fat mozzarella cheese shredded
- ¼ teaspoon kosher salt
- grind of black pepper
- fresh cilantro for garnish, optional
- In a small bowl, whisk the eggs. Add 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.
- Place 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. Sprinkle with fresh cilantro and serve.
Hah! A sweet/savory, thick, all egg crepe.
Oh my gosh! This is so funny! I woke up thinking I need to use up my mango avocado salsa that is leftover before it goes bad… I’m tired of having it on my fish, I wonder if there’s a way to incorporate it with eggs in the morning! And voilà! Here you are! I also just got Canadian bacon at my grocery pick up this week! I especially love your backstory which I usually don’t read and for some reason I did today?????Totally enjoyed it and can’t wait to try the recipe! Wanted to thank you Lisa!! ?stay safe
Emily Larson says
I love that you’ve brought an island feel to breakfast! Can’t wait to try!