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
Preparation
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.
