Provençal Omelette Cake

Vegetarian · France classic.

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

Method

1. Season — Break the eggs into two bowls, five in each. Whisk lightly and season with salt and pepper.
2. Fry — Heat the oil in a pan, add the courgettes and spring onions, then fry gently for about 10 mins until softened.
3. Stir — Cool, then stir into one bowl of eggs with a little salt and pepper.
4. Add ingredients — Add the roasted peppers to the other bowl of eggs with the garlic, chilli, salt and pepper.
5. Fry — Heat a little oil in a 20-23cm frying pan, preferably non-stick.
6. Mix together — Pour the eggs with courgette into a measuring jug, then pourabout one-third of the mixture into the pan, swirling it to cover the base of the pan.
7. Cover and cook — Cook until the egg is set and lightly browned underneath, then cover the pan with a plate and invert the omelette onto it.
8. Continue cooking — Slide it back into the pan to cook the other side.
9. Mix together — Repeat with the remaining mix to make two more omelettes, adding a little oil to the pan each time.
10. Mix together — 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.
11. Continue cooking — Now make the filling. Beat the cheese to soften it, then beat in the milk to make a spreadable consistency.
12. Fry — 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).

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