Hawaiian Omelet

• 13 cup chopped cooked ham
• 2 tablespoons crushed pineapple, drained
• 1 tablespoon flaked coconut
• 3 large eggs
• 1 tablespoon water
• 18 teaspoon salt
• fresh ground pepper
• 1 teaspoon butter or 1 teaspoon margarine
• papaya, slices
• mint leaf

1. To make the filling: in a bowl, mix together the ham, pineapple, and coconut; set aside.
2. To make the omelet: Whisk the eggs, water, salt, and pepper together in a bowl.
3. Heat an 8-inch omelet pan or nonstick skillet over medium heat.
4. Add butter; tilt pan to coat bottom of pan with melted butter.
5. When butter foams, pour in egg mixture all at once.
6. Let set about 20 seconds or until edges begin to cook.
7. Using a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath.
8. Continue doing this until the top is almost dry.
9. Spoon ham mixture over one half of the omelet.
10. Fold the other side over to cover.
11. Let stand for a few seconds to allow ham mixture to warm.
12. Transfer to a warmed plate.
13. Garnish with papaya slices and a mint leaf.
14. Serve immediately.

ham, pineapple, flaked coconut, eggs, water, salt, fresh ground pepper, butter, papaya, mint leaf

Taken from www.food.com/recipe/hawaiian-omelet-135025 (may not work)