Spanish oven-baked omelet

1. Preheat the oven to 160°C (th. 5/6). Peel and chop 1 onion. Wash and chop 2 red bell peppers. Sauté over low heat with 2 tablespoons of butter in a skillet.

2. Lightly beat 8 eggs, salt and pepper. Pour 30 cl of milk and stir. Cook for 1 minute, add 100 g of grated cheese and finish cooking in the oven, for about 30 minutes.

Photo credit: Shutterstock