Yield: 2 Servings
|1 small||Can sliced pineapple|
|small||Amount of lemon zest|
|1 tablespoon||Apricot jam|
|2 tablespoons||Sweet butter|
Beat eggs with lemon zest (scraping of lemon peel), sugar and salt.
Place butter in a preheated skillet and add egg mixture. When omelette is set and half done, chop pineapple into small pieces.
Combine with jam and rum and fold into omelette for finishing.
Sprinkle with sugar and serve.
Recipe By : Tsar Nicholas of Russia From: owner-Mc-Recipe@...