Method

Drain syrup from crushed pineapple. In small saucepan melt 1 teaspoon butter, add drained pineapple, heat till bubbling hot.

Melt remaining butter in omelette pan and keep hot. In separate bowl beat eggs lightly with a fork adding the water and salt. Then pour egg mixture into hot butter and cook quickly over high heat. When set, place half of the pineapple in centre and fold omelette over.

Slide onto hot dish and spoon remaining pineapple over top. Serve immediately.

Serves 2-3.