Provençal Omelette Cake
Ingredients:
- Eggs - 10
- Olive Oil - 1 tbs
- Courgettes - 2 finely chopped
- Spring Onions - 3 finely chopped
- Red Pepper - 4
- Garlic Clove - 1 clove peeled crushed
- Red Chilli - 1
- Cream Cheese - 300g
- Milk - 6 tblsp
- Chives - 4 tbs
- Basil - 2 tbs
- Rocket - to serve
- Parmesan - to serve
Instructions
- Break the eggs into two bowls, five in each
- Whisk lightly and season with salt and pepper
- Heat the oil in a pan, add the courgettes and spring onions, then fry gently for about 10 mins until softened
- Cool, then stir into one bowl of eggs with a little salt and pepper
- Add the roasted peppers to the other bowl of eggs with the garlic, chilli, salt and pepper
- Heat a little oil in a 20-23cm frying pan, preferably non-stick
- Pour the eggs with courgette into a measuring jug, then pourabout one-third of the mixture into the pan, swirling it to cover the base of the pan
- Cook until the egg is set and lightly browned underneath, then cover the pan with a plate and invert the omelette onto it
- Slide it back into the pan to cook the other side
- Repeat with the remaining mix to make two more omelettes, adding a little oil to the pan each time
- Stack the omelettes onto a plate
- Make three omelettes in the same way with the red pepper mixture, then stack them on a separate plate
- Now make the filling
- Beat the cheese to soften it, then beat in the milk to make a spreadable consistency
- Stir in the herbs, salt and pepper
- Line a deep, 20-23cm round cake tin with cling film (use a tin the same size as the frying pan)
- Select the best red pepper omelette and place in the tin, prettiest side down
- Spread with a thin layer of cheese filling, then cover with a courgette omelette
- Repeat, alternating the layers, until all the omelettes and filling are in the tin, finishing with an omelette
- Flip the cling film over the omelette, then chill for up to 24 hrs
- To serve, invert the omelette cake onto a serving plate and peel off the cling film
- Pile rocket on the top and scatter over the cheese, a drizzle of olive oil and a little freshly ground black pepper
- Serve cut into wedges