BAKED HERB OMELET WITH FRUIT SALSA

Baked Herb Omelet with Fruit Salsa image

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.

Provided by By Betty Crocker Kitchens

Time 1h10m

Yield 6

Number Of Ingredients 16

Ingredients

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
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:

In large glass or plastic bowl, mix all salsa ingredients. Refrigerate until serving time.
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.
Bake uncovered about 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.

Nutrition Facts : Calories 225, Carbohydrate 32 g, Cholesterol 150 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg