Hawaiian Omelet

Make the Pineapple and Mango Salsa: In a medium bowl, combine Mango (1) , Pineapples (1/2 cup) , Red Bell Pepper (1/4) , Orange Bell Pepper (1) , Yellow Bell Pepper (1) , Red Onions (4 Tbsp) , Jalapeño Pepper (1) , and Red Chili Pepper (1) . Toss to combine.

Add the Lime (1) , Fresh Cilantro (3 Tbsp) , and Fresh Mint Leaves (1 Tbsp) . Toss to combine.

Use a microplane grater to grate the Fresh Ginger (1 in) onto a cutting board. Carefully scoop the ginger pulp into your hand or into a fine mesh sieve. Squeeze the pulp over a small bowl to capture all the ginger juice. Discard the ginger solids. Add the juice to the salsa and toss to combine.

In a small bowl, whisk the Eggs (2) . Add the Water (1 Tbsp) , Kosher Salt (as needed) and Ground Black Pepper (to taste) . Whisk again until light and fluffy.

Heat a small saucepan over medium-high heat until it's very hot, but not scorching. Remove the pan from the heat and liberally spray it with Vegetable Oil Cooking Spray (as needed) . Return the pan to the heat and add the eggs.

Sprinkle the Canadian Bacon (2 slices) onto one half of the eggs. Sprinkle the Low-Moisture Part-Skim Mozzarella Cheese (4 Tbsp) over the bacon and then top with Pineapple Mango Salsa.