Baked Omelet with Chestnuts and Feta

Preheat oven at 170° C.

Heat 2 tablespoons olive oil in a skillet, add the onions, put the lid on the pan, and cook over very low heat for 5-6 minutes.

Coarsely chop or crumble the chestnuts, and combine with the onions.

Using the remaining tablespoon of olive oil, grease a 10-inch round ovenproof glass or ceramic baking dish.

In a medium saucepan, heat the milk.

Before it scalds, add the cornmeal in a steady drizzle, whisking all the while to avoid forming lumps.

Lower the heat, and continue whisking until the mixture thickens to the consistency of a loose porridge. This will take only about 5 minutes.

Stir in two tablespoons of olive oil.

Whisk or beat (at medium speed on electric mixer) the eggs in a medium bowl until frothy, about 3-4 minutes.

Add a little of the hot cornmeal to the eggs, whisking in order to temper them.

Pour the eggs into the cornmeal, together with the chestnuts, onions, and crumbled feta.

Season with salt and pepper and pour into the oiled baking dish.

Bake for about 35 minutes, until omelet is lightly browned on top and set.

Remove, cool slightly, and cut into serving pieces.