Hawaiian Omelet

There are a fair number of cooking techniques that I have yet to master, and one that I’m particularly interesting in conquering is how to make the perfect omelet. I feel like it’s always mentioned on Top Chef how cooking eggs is a measure of a chef’s skills and well, my omelet making ability is decent, but I’m glad no one is judging my prowess in the kitchen by how they turn out! Half the time the top of my omelet rips when I attempt to fold it over and the other half of the time I make a mess when I’m coaxing it out of the pan and onto my plate. Any tips?

I actually attempt to whip up omelets pretty regularly and this is an exceptionally tasty version inspired by some leftover caramelized pineapple chunks. They were screaming Hawaii to me, so I went with it, and folded the pineapple into my omelet, along with bacon and gruyere. It’s pretty decent looking, huh? Well, that’s because I covered the rip on the top with some toasted coconut! Haha, it went with my theme and covered my mistake!

Hawaiian Omelet
Printable Recipe

Ingredients:
2 slices turkey bacon, chopped
4 large eggs
2 tablespoons milk
1/8 teaspoon salt
1/2 cup caramelized pineapple chunks
1/3 cup shredded gruyere cheese
2 tablespoons toasted coconut

Directions:
Place turkey bacon in a greased nonstick skillet and heat over medium for 5 to 7 minutes or until crispy. Drain bacon on paper towels.

Meanwhile, whisk eggs, milk, and salt in a small bowl. Pour whisked eggs into a well greased 10-inch nonstick omelet/sauté pan. Use a spatula to push the cooked part of the eggs from the outer edge to the center of pan, until mostly set, then pat semi-cooked eggs down until they cover the entire pan. Let cook an additional minute, as needed, or until set. Spread turkey bacon, pineapple, and gruyere evenly over one side of the eggs so half the circle is covered, then fold the other half circle of eggs on top. Heat an additional minute or until cheese is melted. To serve, sprinkle omelet with toasted coconut. Makes 1 serving.

Nutrition: 586 calories, 40.8g fat, 1.9g fiber, 41.1g protein per serving
Cost: $3.79 per serving

20 Responses to Hawaiian Omelet

  1. I love the idea of a Hawaiian omelet! I like making omelettes a lot and my only suggestion is to make sure you have enough omelet batter thick enough to hold your fillings. If it is a thin omelet, less filling. Thicker, more. I think the ratio is key for flavor and to prevent omelet tears or difficulty in flipping them.

  2. This looks amazing! I am hosting a hawaiian themed party this coming weekend and I think I may need to make this on saturday morning to kick it off right!

  3. I would have never thought to combine pineapple and coconut with eggs, but I love eccentric food pairings; this omelet looks perfect and I can only imagine how delicious it was! I have to work on my omelet-making skills as well – at least they always taste good ;).

  4. I agree. I’m a terrible omelet maker, but I think part of that comes from the fact I try to make them healthier. It’s hard to make one in a relatively dry pan vs. one that’s dripping with oil.

    I love the sound of this. I get an omelet sometimes at Orange here in Chicago that is similar. Have you ever had that there?

  5. ha yeah i know what you mean.
    omelets are hard to perfect.
    slow heat and lots of time are best and then cover it up with fillings like this. LOL
    have a good weekend! what are you up to?

  6. I’m considered a usually outstanding cook and baker. But when it came (yes, past tense) to making omelets, I used to feel like I was wise to cower in the corner. My oldest son taught me the secret that someone else here already said: slow heat and longer cooking time makes the difference.

  7. I’m not an omelet making expert either! I just don’t make them enough to be able to get all the skill down. I have to say, though, your omelet looks totally gorgeous here! :) And the ingredient combination sounds delicious, too.

  8. It’s funny… the first and last time I had an omelet with pineapple in it was in Hawaii. I thought it sounded so strange, but somehow it just works. I don’t think it had bacon and gruyere though… those are great additions!

  9. wow, i never would’ve put pineapple in my omelet, but i think it’s a great idea :) i’ve gotten better lately, but i think it’s just practice and luck… have no idea what changed!

  10. Looks like a good omelet to me! I wouldn’t complain about a rip :-)

    I once heard that an omelet should be cooked low and slow and that it should have absolutely no color to it (no browned egg bits). Of course mine never turn out that way…as long as it tastes good right?

  11. Thanks for all your tips – I will try low and slow next time!

    Kelly – I went to Orange a couple times when we lived in Chicago but always got there pancake flights or Chai French Toast. Very cool that I’m not totally crazy and someone else had a similar idea though :)

    Grace – I know, the coconut is a little weird. I threw it on not knowing if it would work or not, but I liked it!

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