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Provencal Omelette Cake

A colorful Provençal omelette cake layered with herbed cream cheese, tender courgette and roasted red pepper omelettes—bright, savory and perfect for a brunch or light dinner.

Servings
4
Difficulty
Easy
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Provencal Omelette Cake

Ingredients

Main

  • 10 pcs eggs
  • 1 tbsp olive oil
  • 2 pcs courgettes, finely chopped
  • 3 pcs spring onions, finely chopped
  • 4 pcs red peppers
  • 1 pcs garlic clove, peeled crushed
  • 1 pcs red chilli
  • 300 g cream cheese
  • 90 ml milk
  • 4 tbsp chives
  • 2 tbsp basil
  • rocket (to serve)
  • parmesan (to serve)

Directions

  • Break the eggs into two bowls, five in each; whisk lightly and season with salt and pepper.
  • Heat the olive oil in a pan, add the courgettes and spring onions and fry gently about 10 minutes until softened; cool and stir into one bowl of eggs with a little salt and pepper.
  • Add the roasted red peppers to the other bowl of eggs with the crushed garlic, red chilli, salt and pepper.
  • Heat a little oil in a 20-23 cm frying pan; pour the courgette egg mixture into a measuring jug and pour about one third into the pan, swirling to cover the base.
  • Cook until set and lightly browned underneath, cover with a plate and invert the omelette onto it, slide back into the pan to cook the other side; repeat to make three courgette omelettes, adding a little oil each time and stack them on a plate.
  • Make three omelettes the same way with the red pepper egg mixture and stack them on a separate plate.
  • Beat the cream cheese to soften then beat in the milk to make a spreadable consistency; stir in the chives and basil and season with salt and pepper.
  • Line a deep 20-23 cm round cake tin with cling film. Place the best red pepper omelette prettiest side down, spread a thin layer of cheese filling, then cover with a courgette omelette; repeat alternating layers until all omelettes and filling are used, finishing with an omelette.
  • Flip the cling film over the top of the omelette cake and chill up to 24 hours.
  • To serve invert the omelette cake onto a serving plate and peel off the cling film; pile rocket on top, scatter parmesan, drizzle olive oil and grind black pepper; cut into wedges and serve.