Provençal Omelette Cake

Ingredients

• 10eggs
• 1 tbspolive oil, plus more for frying each omelette
• 2zucchini, finely chopped
• 3scallions, finely chopped
• 4roasted red peppers, jarred or freshly roasted
• 1 clovegarlic, peeled and crushed
• 1red chili
• 10 1/2 ozcream cheese
• 6 tbspmilk
• 4 tbspchives, chopped
• 2 tbspbasil, chopped
• arugula, to serve
• parmesan, to serve; grated
• salt
• black pepper

Method

1. 1

   Break the eggs into two bowls of 5 each. Whisk lightly and season each with salt and pepper.

2. 2

   Heat 1 tbsp olive oil in a pan. Add the zucchini and scallions and fry gently for about 10 minutes until softened. Leave to cool, then stir into one bowl of eggs. Season.

3. 3

   Add the roasted red peppers, garlic, chili, salt and pepper to the second bowl of eggs.

4. 4

   Heat a little oil in a 20–23 cm non-stick skillet. Pour in about one-third of the zucchini egg mixture, swirling to cover the base. Cook until set and lightly browned underneath. Cover with a plate, invert the omelette onto it, then slide back into the pan to cook the other side. Repeat to make 3 zucchini omelettes in total.

5. 5

   Make 3 red pepper omelettes in the same way with the remaining egg mixture. Set aside on a separate plate.

6. 6

   For the filling, beat the cream cheese until soft, then beat in the milk to a spreadable consistency. Stir in the chives, basil, salt and pepper.

7. 7

   Line a deep 20–23 cm round cake pan with plastic wrap. Place the best-looking red pepper omelette prettiest-side down. Spread with a thin layer of cream cheese filling, then top with a zucchini omelette. Continue alternating layers until all omelettes and filling are used, finishing with an omelette.

8. 8

   Fold the plastic wrap over the top and refrigerate for up to 24 hours.

9. 9

   To serve, invert onto a serving plate and peel off the plastic wrap. Pile arugula on top, scatter over grated Parmesan, drizzle with olive oil and season with black pepper. Serve cut into wedges.