Baked Herb Omelet with Fruit Salsa

 

2

kiwifruit, peeled, chopped

1

mango, cut lengthwise in half, pitted and chopped (1 cup)

1

papaya, peeled, seeded and chopped (1 cup)

1

jalapeño chile, seeded, finely chopped

1

cup pineapple chunks

1

tablespoon finely chopped red onion

1

tablespoon chopped fresh cilantro

2

tablespoons lime juice

1

medium onion, chopped (1/2 cup)

1/2

cup shredded mozzarella cheese (2 oz)

1 1/2

cups milk

4

eggs

1/3

cup Gold Medal® all-purpose flour

1/2

teaspoon baking powder

1/2

teaspoon dried basil leaves

1/4

teaspoon salt

• 1 In large glass or plastic bowl, mix all salsa ingredients. Refrigerate until serving time.
• 2 Heat oven to 350°F. Grease 9-inch glass pie plate or spray with cooking spray. Sprinkle onion and cheese in pie plate. In blender, place all remaining omelet ingredients. Cover and blend on medium-high speed about 30 seconds or until smooth. Pour into pie plate.
• 3 Bake uncovered about 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.