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.

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

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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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.