Lunch

Provençal Omelette Cake

Name: Provençal Omelette Cake
Prep time: 45 min
Cook time: 1455 min
Total time: 1500 min
Cuisine: French
Ingredients: 10 eggs; 1 tbs olive oil; 2 courgettes, finely chopped; 3 spring onions, finely chopped; 4 red peppers, roasted; 1 clove garlic, peeled and crushed; 1 red chilli; 300g cream cheese; 6 tblsp milk; 4 tbs chives; 2 tbs basil; rocket, to serve; Parmesan, to serve; salt, to taste; black pepper, freshly ground for serving, to taste

A striking chilled French-style omelette cake made by layering courgette and roasted red pepper omelettes with herbed cream cheese.

25 hr
430 kcal
Vegetarian
French

Mellowpan tip: Makes 8 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 8 servings

Steps

Step 1:
Break the eggs into two bowls, with five eggs in each bowl.
Step 2:
Whisk the eggs lightly and season with salt and pepper.
Step 3:
Heat the olive oil in a pan.
Step 4:
Add the courgettes and spring onions and fry gently for about 10 minutes, until softened.
10 min
Step 5:
Allow the vegetables to cool, then stir them into one bowl of eggs with a little salt and pepper.
Step 6:
Add the roasted red peppers, garlic, red chilli, salt, and pepper to the other bowl of eggs.
Step 7:
Heat a little olive oil in a 20–23 cm frying pan, preferably non-stick.
Step 8:
Pour the courgette egg mixture into a measuring jug.
Step 9:
Pour about one-third of the mixture into the pan, swirling it to cover the base.
Step 10:
Cook until the egg is set and lightly browned underneath.
Step 11:
Cover the pan with a plate and invert the omelette onto the plate.
Step 12:
Slide the omelette back into the pan and cook the other side.
Step 13:
Repeat with the remaining courgette mixture to make two more omelettes, adding a little olive oil to the pan each time.
Step 14:
Stack the courgette omelettes on a plate.
Step 15:
Make three omelettes in the same way with the red pepper mixture and stack them on a separate plate.
Step 16:
Beat the cream cheese to soften it, then beat in the milk until it has a spreadable consistency.
Step 17:
Stir the chives and basil into the cheese filling, then season with salt and pepper.
Step 18:
Line a deep, 20–23 cm round cake tin with cling film, using a tin the same size as the frying pan.
Step 19:
Select the best red pepper omelette and place it in the tin, prettiest side down.
Step 20:
Spread it with a thin layer of cheese filling, then cover with a courgette omelette.
Step 21:
Repeat, alternating the layers, until all the omelettes and filling are in the tin, finishing with an omelette.
Step 22:
Fold the cling film over the omelette and chill for up to 24 hours.
24 h
Step 23:
To serve, invert the omelette cake onto a serving plate and peel off the cling film.
Step 24:
Pile rocket on top and scatter over the Parmesan, a drizzle of olive oil, and a little freshly ground black pepper.
Step 25:
Serve cut into wedges.