2 tbsp unbleached all-purpose flour

1/2 tsp baking powder

1/2 tsp chili powder

8 eggs

3/4 cup (180 ml) milk

1/2 cup (50 g) grated cheddar cheese

With the rack in the middle position, preheat the oven to 325°F (165°C). Butter a 9-inch (23 cm) non-stick ovenproof skillet.

In a small bowl, combine the flour, baking powder and chili powder. Season with salt and pepper.

In another bowl, whisk together the eggs and flour mixture. Stir in the milk and cheese. Pour the mixture into the skillet.

Bake for 20 to 25 minutes or until the edges of the omelet begin to brown and the centre is just set. Let cool.

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