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Baked Herb Omelet with Fruit Salsa



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 jalapeņo 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 MedalŪ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon dried basil leaves
1/4 teaspoon salt


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.

Makes 6 servings