Provençal Omelette Cake

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Crack the eggs into two separate bowls, five in each, and whisk each batch lightly with a pinch of salt and pepper.
2. Warm the olive oil in a pan and cook the courgettes and spring onions gently for about 10 mins, until they soften.
3. Let the courgette mixture cool, then stir it into one bowl of beaten eggs with a little extra seasoning.
4. Stir the roasted red pepper, crushed garlic and chilli into the second bowl of eggs, seasoning again.
5. Warm a little oil in a 20-23cm non-stick frying pan and pour in roughly a third of the courgette egg mixture, tilting the pan so it spreads thinly.
6. Cook until the underside is set and golden, then flip using a plate and slide back into the pan to finish the other side. Repeat twice more to give three courgette omelettes, adding fresh oil each time.
7. Do the same with the pepper egg mixture to make three more thin omelettes, keeping the two batches on separate plates.
8. Beat the cream cheese until smooth, work in the milk to loosen it, then fold through the chives and basil with a little seasoning.
9. Line a deep 20-23cm cake tin with clingfilm and lay in your best-looking pepper omelette, patterned side facing down.
10. Spread over a thin layer of the cheese filling, top with a courgette omelette, and keep alternating layers until all six omelettes are used, ending on an omelette.
11. Fold the clingfilm over the top and chill the cake for up to 24 hrs.
12. Turn the cake out onto a serving plate, peel away the clingfilm, and finish with a pile of rocket, shavings of parmesan, a trickle of olive oil and a grind of black pepper before slicing into wedges.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.