1 serving; 5 min preparation; 10 min cooking time.
I needed a reminder of the beautiful Maui, one of the Hawaiian islands. I had this breakfast very often when I visited the island and it was really good. Every breakfast place there serve this dish, so you cannot miss it if you go there. This omelette is usually served with hash browns and several dip sauces. I wanted to make it healthier and lighter, so I left those out.
The combination between the sweet and pineapple and the salty ham could quite unusual for some people, but I think that the cheeses balance the dish perfectly. It’s quite rich because of the cheese, so I would serve this omelette even for lunch. It’s big and filling enough to keep you satisfied for the day. If you follow my advice and make it for lunch, combine it with fresh salad. It will make your lunch complete.
- 4 eggs, beaten
- 50 g ham, chopped
- 30 g grated Emmental cheese
- 30 g grated goat cheese
- 70 g pineapple, chopped
- 1/2 small sweet onion
- 4 tbsp water
- 1 tbsp butter
- 1 tbsp mild olive oil
Heat the oil and butter in a non-stick skillet. Sauté the onions until soft, but not brown. Remove them from the pan and set aside.
Beat the eggs, water and salt. Use the same skillet over low heat. Pour the egg mixture and cook for a couple of minutes. When the eggs start to get thicker, add the cheeses, pineapple and onion. Cook until the eggs are fully cooked. Be careful not the burn the bottom. Remove from the skillet. Enjoy!