Omelet with couscous, tomato, cheese and corn (oven)

Omelet with couscous, tomato, cheese and corn cooked in the oven is a healthy and satisfying breakfast that is close to a full dinner in terms of nutritional value. Interestingly, all the ingredients are combined together, and as a result, the omelet turns out to be like a two-layer: soft couscous, sweet corn and melted cheese on the bottom, and on top - a golden brown crust with juicy tomato and bright green onions. And how delicious it is! See for yourself!

Ingredients

• Eggs - 3 pcs.
• Milk - 60 ml (4 tablespoons)
• Couscous - 50 g (2 tablespoons)
• Wheat flour (or starch) - about 25 g (1 tablespoon)
• Tomato - 70 g (0.5 large)
• Hard cheese - 50 g
• Canned corn - 50 g
• Green onion - 1 pc.
• Salt to taste
• Ground black pepper - to taste
• Butter or vegetable oil (for lubricating the mold) - 10 g

Directions

1. Butter can be replaced with vegetable oil.
2. Corn, tomato and green onions are optional ingredients, and without them, the omelet will be juicy and tasty.
3. Boil water in any convenient way.
4. We immediately turn on the oven to heat up to 180 degrees.
5. Pour boiling water over the couscous (50 ml) and leave for a couple of minutes.
6. Combine eggs, milk, salt and black pepper in a deep bowl.
7. Use a whisk or fork to loosen the eggs and milk.
8. Pour flour or starch in portions, stirring quickly with a whisk until smooth. If there are lumps of flour left, you can turn on the hand blender for a few seconds.
9. Add steamed couscous
10. Grate cheese on a coarse grater.
11. Cut the tomato into small pieces.
12. Rinse green onions, dry and chop finely.
13. Place the cheese, tomato and herbs in a bowl with the omelet mixture.
14. Then add corn.
15. Mix.
16. Grease a baking dish (mine is 10x15 cm) with butter or vegetable oil and pour the omelet mixture into it.
17. Send the mold to the oven (I put my ceramic mold in the cold oven) and cook the omelet with couscous, tomato, corn and cheese at 180 degrees for about 20 minutes, until the eggs set and brown on the surface.
18. Transfer the finished omelet from the mold to a plate and serve with fresh vegetables or pickles.
19. Bon Appetit!