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Prep 25min
Total1hr10min
Servings6
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Ingredients
Tropical 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
Omelet
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
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Steps
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.
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You'll want to remember this recipe when these fabulous tropical fruits are in season. Make extra fruit salsa; it's a great dessert topping, too.
Peaches, nectarines, plums or apricots can be substituted for the mango and papaya.
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Nutrition Facts
Serving Size:1 Serving
Calories
225
Calories from Fat
65
Total Fat
7 g
Saturated Fat
3 g
Cholesterol
150 mg
Sodium
270 mg
Potassium
510 mg
Total Carbohydrate
32 g
Dietary Fiber
3 g
Protein
11 g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
60%
60%
Calcium
22%
22%
Iron
6%
6%
Exchanges:
2 Fruit; 1 1/2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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