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. Ingredients

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1  medium onion, chopped (1/2 cup)
• 1⁄2 cup  shredded mozzarella cheese (2 ounces)
• 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

• tropical fruit salsa

• 2  kiwi fruits, peeled and chopped
• 1  mango, cut lengthwise in half, pitted and chopped (1 cup)
• 1  papaya, peeled, seeded and chopped (1 cup)
• 1  jalapeno chile, seeded and finely chopped
• 1  cup pineapple chunk
• 1  tablespoon  finely chopped red onion
• 1  tablespoon  chopped fresh cilantro
• 2  tablespoons lime juice

Directions

1. Make Tropical Fruit Salsa; refrigerate.
2. Heat oven to 350ºF. Grease pie plate, 9x1 1/4 inches, or spray with cooking spray.
3. Sprinkle onion and cheese in pie plate. Place remaining ingredients in blender. Cover and blend on medium-high speed about 30 seconds or until smooth. Pour into pie plate.
4. Bake uncovered about 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.
5. TROPICAL FRUIT SALSA.
6. Mix all ingredients in glass or plastic bowl.