| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Eggs, Sthrn/livng |
1 |
Omelette |
INGREDIENTS
| 1 1/2 |
oz |
Butter; melted |
| 3 |
|
Eggs; beaten |
| 4 |
tb |
Pineapple, crushed; drained |
| 4 |
sl |
Bacon; cooked crisp, crumbld |
| 2 |
oz |
Cream cheese; cubed |
INSTRUCTIONS
Heat Teflom omelette pan at high temperature until slight vapor appears.
Pour in melted butter. When butter stops bubblying, add eggs and shake pan
rapidly in a circular motion. When omelette is set but still slightly soft
in center, slide onto heated plate and spoon pineapple in the center. Add
bacon and cream cheese and fold omelette in half.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman.
Posted to MealMaster Recipes List, Digest #152
Date: Sat, 1 Jun 1996 16:48:24 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”