Baked Herb Omelet with Fruit Salsa水果香草煎蛋餅 


原料說明及制作方法   


 Ingredients: 原料

2 kiwis, peeled and chopped 
兩只獼猴桃，剝皮，剁碎
1 mango - peeled, seeded and chopped 
1只芒果，剝皮，去核，剁碎
1 small papaya - peeled, seeded and chopped 
1只小木瓜，剝皮，去核，剁碎
1 jalapeno pepper, seeded and minced 
1只墨西哥胡椒，去籽，切碎
1 cup pineapple chunks 
1杯菠蘿塊
1 tablespoon finely chopped red onion 
1大湯匙切碎的紅洋蔥
1 tablespoon chopped fresh cilantro 
1大湯匙切碎的芫荽葉
2 tablespoons fresh lime juice 
2大湯匙新鮮的橙汁
   
1 medium onion, chopped (1/2 cup) 
1只中等大洋蔥，切碎（1/2杯）
1/2 cup shredded mozzarella cheese 
1/2杯碎意大利干酪
1 1/2 cups milk
1杯半牛奶
4 eggs 
4個(gè)雞蛋
1/3 cup all-purpose flour 
1/3杯全功能面粉
1/2 teaspoon baking powder 
1/2茶匙發(fā)酵粉
1/2 teaspoon dried basil leaves 
1/2茶匙干羅勒頁
1/4 teaspoon salt 
1/4茶匙鹽

Method: 方法：

Mix salsa ingredients in a glass or plastic bowl; refrigerate. 
在1只玻璃或者塑料碗中混合調(diào)味汁原料，冷藏

Preheat oven to 350 degrees F (175 degrees C). Grease pie plate, 9 x 1 1/4 inches.
預(yù)熱烤箱至350華氏度（175攝氏度）。取1只9 x 1 1/4大小的餅盤，涂油。

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. 
把洋蔥和干酪撒在餅盤中。把剩余的原料放入攪拌器。蓋上蓋子，中速攪拌約30秒，或是直至勻滑。倒入餅盤。

Bake uncovered about 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa. 
非密封烤制約40分鐘，或者直至用小刀插入其中再拔出時(shí)不會(huì)粘上任何東西。晾5分鐘后即可配合調(diào)味汁食用。

 
 


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