Step 2

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

Step 3

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

Step 4

Heat a little oil in a 20–23 cm non-stick frying pan. Pour in about one-third of the courgette 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 courgette omelettes in total.

Step 5

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

Step 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.

Step 7

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

Step 8

Fold the cling film over the top and refrigerate for up to 24 hours.

Step 9

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