Provençal Omelette Cake

Instructions

1. 1

   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.

2. 2

   Cool the vegetables, 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.

3. 3

   Heat a little oil in a 20-23cm non-stick frying pan. Pour the courgette egg mixture into a measuring jug, then pour about one-third into the pan, swirling to cover the base. Cook until set and lightly browned, then flip using a plate to cook the other side.

4. 4

   Repeat to make two more courgette omelettes. Then make three more omelettes in the same way with the red pepper mixture, stacking them on separate plates.

5. 5

   Make the filling by beating the cream cheese to soften, then whisking in the milk until spreadable. Stir in the herbs, salt, and pepper.

6. 6

   Line a 20-23cm round cake tin with cling film. Place the best red pepper omelette at the bottom (prettiest side down). Spread a thin layer of cheese filling, then top with a courgette omelette. Repeat alternating layers until finished.

7. 7

   Fold the cling film over the top and chill for up to 24 hours.

8. 8

   To serve, invert the cake onto a plate and remove the film. Top with rocket, scattered parmesan, a drizzle of olive oil, and black pepper. Cut into wedges.