Provençal omelette cake

SERVES 10 • PREP 45 mins • COOK 40 mins
10 eggs
1 tbsp olive oil, plus extra for frying and
drizzling
2 courgettes, finely chopped
3 spring onions, thinly sliced
4 roasted red peppers from a jar, drained
and finely chopped
1 garlic clove, crushed
1 red chilli, deseeded and finely chopped
FOR THE FILLING
300g/10oz soft cheese, such as light
Philadelphia
5-6 tbsp milk
4 tbsp snipped chives
2 tbsp chopped basil
rocket leaves and shaved Parmesan, to serve
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. 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.
2 Heat a little oil in a 20-23cm frying pan,
preferably non-stick. Pour the eggs with
courgette into a measuring jug, then pour

about 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.
3 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.
4 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.
PER SERVING 231 kcalories, protein 15g, carbohydrate 4g,
fat 17g, saturated fat 6g, fibre 1g, sugar 3g, salt 1.07g