Provençal Omelette Cake

Instructions

1. 1

   Prepare the Eggs

   5 min

   In two separate bowls, crack open 10 eggs. Use a whisk to lightly beat the eggs, seasoning each bowl with a pinch of salt and black pepper to enhance the flavor.

2. 2

   Sauté Vegetables

   26 min

   Heat 1 tablespoon of olive oil in a pan over medium heat. Add the 2 finely chopped courgettes and 3 finely chopped spring onions, sautéing for about 10 minutes until they are tender and translucent. Remove from heat and let the mixture cool before combining it with the eggs.

3. 3

   Combine Egg and Courgette Mix

   5 min

   Once the courgette mixture has cooled, fold it into one of the bowls of beaten eggs. Season this mixture with a little more salt and black pepper to taste, ensuring an even distribution of flavor.

4. 4

   Prepare Red Pepper Mixture

   5 min

   In the second bowl of eggs, add 4 roasted red peppers, 1 crushed garlic clove, and 1 red chilli. Season with salt and black pepper, mixing well to combine all the ingredients into a cohesive mixture.

5. 5

   Cook Courgette Omelettes

   13 min

   Heat a small amount of oil in a 20-23cm non-stick frying pan over medium heat. Pour about one-third of the courgette egg mixture into the pan, swirling it to cover the base evenly. Cook until the edges are set and the bottom is lightly browned, about 3-4 minutes.

6. 6

   Flip Omelettes

   26 min

   Once the omelette is cooked on one side, cover the pan with a plate and carefully invert the omelette onto it. Slide the omelette back into the pan to cook the other side for an additional 2-3 minutes. Repeat this process with the remaining courgette mixture, adding more oil as necessary for each omelette.

7. 7

   Stack Courgette Omelettes

   25 min

   Transfer the cooked courgette omelettes to a plate, stacking them neatly. Next, repeat the cooking process with the red pepper mixture, creating three red pepper omelettes and stacking them on a separate plate once cooked.

8. 8

   Prepare Cheese Filling

   5 min

   In a mixing bowl, beat 300g cream cheese until it is smooth and creamy. Gradually mix in 6 tablespoons of milk until the mixture reaches a spreadable consistency, then fold in 4 tablespoons of chives, 2 tablespoons of basil, and season with salt and black pepper to taste.

9. 9

   Assemble the Omelette Cake

   10 min

   Line a 20-23cm round cake tin with cling film for easy removal. Start with the best red pepper omelette, placing it prettiest side down in the tin. Spread a thin layer of the cheese filling on top, then layer with a courgette omelette. Continue this process, alternating layers of omelletes and filling until all are used, finishing with an omelette on top.

10. 10

    Chill the Cake

    Fold the cling film over the top of the assembled cake to cover it completely. Place the cake in the refrigerator and allow it to chill for up to 24 hours, which will help the flavors meld together beautifully.

11. 11

    Serve the Omelette Cake

    5 min

    To serve, carefully invert the chilled cake onto a serving plate and gently remove the cling film. Top the cake with a generous handful of rocket, a scatter of Parmesan, a drizzle of olive oil, and a sprinkle of freshly cracked black pepper. Slice into wedges and enjoy!