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Baked Herb Omelet with Fruit Salsa

 4 Ratings
0 Comments
  • Prep Time 25 min
  • Total Time 1 hr 10 min
  • Servings 6
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Say good morning to someone special with this Italian-seasoned baked omelet. There's no stove-top fussing, and it features a fabulous fresh-fruit salsa.

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

Directions

  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
225
Calories from Fat
65
% Daily Value
Total Fat
7 g
Saturated Fat
3 g
Cholesterol
150 mg
Sodium
270 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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