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Beat egg yolks, add milk and cracker crumbs. Fold in stiffly
beaten egg whites. Pour into skillet in which butter has been
melted. Cover and cook until bottom is brown. While omelet is
cooking let pineapple simmer to thicken juices. Pour hot
Pineapple on half of cooked omelet, fold over and transfer to hot
platter. Sprinkle with grated cheese and put under broiler for one
minute to melt cheese. Serve at once.
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