Provençal Omelette Cake

Tap a step to mark your place.

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

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.

• 🔒Nutrition per servingCalories, protein, carbs, fat, fibre and sugar — in the ChefBook app.See in app →
• 🌐Keep it in your languageTranslate it into any of 7 languages and keep it saved offline — in the ChefBook app.See in app →