Omelet in the oven with corn and peas

A hearty and tasty dish from a minimum of quite simple products - an omelet with corn and peas, cooked in the oven. Corn provides the omelet with juiciness, and the peas are incredibly nutritious. Thanks to baking in the oven, the crust turns out to be ruddy and slightly crispy, and the middle is soft and tender.

Ingredients

• Eggs - 5 pcs.
• Corn - 200 g
• Peas - 200 g
• Turmeric - 1 tsp
• Ground cinnamon - 1 pinch
• Salt - 1 tsp
• Ground black pepper - to taste
• Vegetable oil (for lubricating the mold) - 1 tbsp. a spoon

Directions

1. Prepare foods according to the list.
2. Corn and peas work well fresh or frozen. I used frozen ones, so I took them out of the freezer and defrosted them beforehand.
3. Immediately turn on the oven to preheat to a temperature of 180 degrees.
4. Combine the peas and corn in a deep bowl.
5. Combine eggs, salt, turmeric, cinnamon in a separate bowl.
6. Beat the eggs with a whisk or mixer until smooth. You do not need to beat too much, the main thing is that the egg whites and yolks are combined.
7. Pour the beaten eggs into a bowl of peas and corn. Sprinkle with ground black pepper. Stir.
8. Grease a baking dish with vegetable oil. Pour the omelette mixture into a mold and flatten slightly.
9. Send the mold to the oven, preheated to a temperature of 180 degrees, for about 15-30 minutes, until the egg mixture sets.
10. The exact baking time depends on the power of the oven, the size of the piece and the material of the mold used. My gas oven did the job in 30 minutes. You focus on your technique.
11. Omelet in the oven, with corn and peas ready.
12. Cool slightly in the pan, cut into pieces and serve.
13. Bon Appetit!