This is a weird one: An omelette without cheese and with fruit.

I have to admit, I haven't been impressed with sweet/fruit omelettes when I've tried them before. That said, I've tried it precisely once before today. So I figured I shouldn't write them off completely yet. And this one is going for a savoury-sweet Hawaiian pizza type deal. So I figured it might have a better chance of working out than a purely sweet omelette. And, you know what? It did!

Is it my favourite omelette? No. But is it something I'd have again? Absolutely! This combo worked. Even the coconut was excellent in it. (Honestly, I feel like the coconut is what made it.) And the "tocino" SPAM that I had in the pantry worked fabulously in place of chopped ham. So... great success all 'round.

Don't mind the structural integrity issues. It was a tasty omelette despite its ragged appearance.

Hawaiian Omelette

Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 1/2 tsp. butter
• 3 large eggs
• 2 Tbsp. water
• salt and pepper, to taste
• 1/3 c. diced ham or SPAM
• 2 Tbsp. minced pineapple
• 1 Tbsp. unsweetened shredded coconut
• 2-3 slices papaya (optional)
• 1-3 fresh mint leaves (optional)

Directions

1. Melt the butter in a medium-size pan over medium-low heat.
2. Beat the eggs with the water, salt, and pepper.
3. Pour the egg mixture into the pan and cook gently until almost completely set.
4. Sprinkle half the omelette with the ham, pineapple, and coconut.
5. Fold the plain side of the omelette over the topped one and continue cooking for 2-3 minutes.
6. Carefully flip the omelette and cook for 2-3 minutes longer (or until eggs are completely set.
7. Transfer to a plate, top with papaya and mint (if using) and serve.