Pineapple Cream Cheese Omelette - cooking recipe

Ingredients

8 ounces crushed pineapple
8 ounces bar cream cheese
12 eggs
1 ounce canned whipped cream
salt and pepper
optional
4 ounces chopped ham
4 ounces chopped onions

Preparation

Drain pineapple in mesh strainer.
Soften cream cheese by bringing to room temperature.
Combine pineapple and cream cheese. Set aside.
To make this a more savory than sweet dish add the chopped ham (I use lunch meat for ease of use) and raw or sauteed onion to the cream cheese.
Break 3 eggs into a bowl and beat until combined. Add salt and pepper to taste.
Spray a six inch ribbon of whipped cream into the egg mixture and beat until combined with the eggs.
Heat a six inch frying pan over medium heat then spray with Pam or similar non-stick product. (I also add a pat of butter for taste).
Pour egg mixture into pan and cook over medium heat for 1 to 1 1/2 minutes. Place pan under broiler to finish top of omelette.
While still in pan spoon 1/4 of cream cheese mix over 1/2 of omelette and fold over the other half (of omelette) to cover. Remove omelette from pan and enjoy!