Provençal Omelette Cake

Ingredients

• 10 Eggs
• 1 tbs Olive Oil
• 2 finely chopped Courgettes
• 3 finely chopped Spring Onions
• 4 Red Pepper
• 1 clove peeled crushed Garlic Clove
• 1 Red Chilli
• 300g Cream Cheese
• 6 tblsp Milk
• 4 tbs Chives
• 2 tbs Basil
• to serve Rocket
• to serve Parmesan

Instructions

1. Divide the eggs between two bowls, five in each. Lightly whisk with a fork and season with salt and pepper.
2. Heat the olive oil in a frying pan over medium heat. Add the finely chopped courgettes and spring onions and cook for about 10 minutes until softened. Remove from the heat, allow to cool, then stir into one bowl of eggs and season lightly.
3. Add the roasted red peppers, garlic and red chilli to the second bowl of eggs. Season with salt and pepper and mix gently.
4. Lightly oil a 20–23 cm non-stick frying pan and heat over medium heat. Pour the courgette egg mixture into a jug. Add about one third to the pan, swirling to coat the base. Cook until set and lightly coloured underneath. Cover with a plate, invert, then slide back into the pan to cook the other side. Transfer to a plate. Repeat twice more, adding a little oil each time.
5. Cook three omelettes in the same way using the red pepper mixture, stacking them on a separate plate.
6. To make the filling, beat the cream cheese until soft, then beat in the milk until spreadable. Stir in the chives and basil and season to taste.
7. Line a deep 20–23 cm round cake tin with cling film, leaving an overhang. Place the best red pepper omelette in the base, neat side down. Spread with a thin layer of the cheese mixture, then top with a courgette omelette. Continue layering, alternating omelettes and filling, finishing with an omelette. Cover with the cling film and chill for up to 24 hours.
8. To serve, invert the omelette cake onto a serving plate and remove the cling film. Top with rocket, scatter over Parmesan, drizzle with olive oil and finish with black pepper. Slice and serve.

instructions_source: editorial-classic