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Baked Herb Omelet with Fruit Salsa

Baked Herb Omelet with Fruit Salsa
  • Prep 25 min
  • Total 1 hr 10 min
  • Servings 6
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.
Updated August 14, 2006
Make With
Make With
Gold Medal Flour

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

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.

  • 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 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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