Baked Herb Omelet with Fruit Salsa

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.

  • Prep Time 25 min
  • Total Time 1 hr 10 min
  • Servings 6

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

  • 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
7 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
150 mg
150 %;
Sodium
270 mg
270 %;
Total Carbohydrate
32 g
32 %
(Dietary Fiber
3 g
3 %
),
Protein
11 g
11 %
;
% Daily Value*:
Vitamin A
26%;
Vitamin C
60%;
Calcium
22%;
Iron
6%;
Exchanges:
2 Fruit; 1 1/2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.