Baked Puffy Cheese Omelet With Peach Salsa Recipe

Ingredients

1 1/4

cups shredded Mexican cheese blend (5 oz)

3

medium green onions, thinly sliced (3 tablespoons)

1/3

                        cup Original Bisquick™ mix

1

cup milk

4

eggs

1/4

cup chunky-style salsa

1/4

cup peach preserves

Preparation

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle 1 cup of the cheese and the onions in pie plate.

In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until well blended. Pour into pie plate.

Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese; bake 3 to 5 minutes longer or until melted. Let stand 5 minutes before serving.

In small bowl, mix salsa and preserves. Serve omelet with salsa.

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