Provençal Omelette Cake

Name: Provençal Omelette Cake
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: France
Ingredients: 10 eggs; 1 tbsp olive oil; 2 zucchinis; 3 green onions; 4 red bell pepper; 1 clove garlic cloves; 1 red chile; 11 oz cream cheese; ⅓ cup + 2 tsp milk; ¼ cup chive; 2 tbsp basil; to serve arugula; to serve parmesan

A France breakfast. Ready in about 35 minutes. Difficulty: medium.

25 minPrep (about)
10 minCook (about)
35 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Fresh & other

10 eggs
2 zucchinis Shopping tip: Zucchini (UK: courgette).
3 green onions Shopping tip: Green onions (scallions).
4 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
1 clove garlic cloves
1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
11 oz cream cheese
⅓ cup + 2 tsp milk
¼ cup chive Shopping tip: Fresh chives. Green onion tops work too.
to serve arugula Shopping tip: Arugula (UK: rocket).
to serve parmesan

Sauces & oils

1 tbsp olive oil

Spices & seasonings (1): basil

2 tbsp basil Shopping tip: Fresh basil leaves, not dried.

How to make it

Steps in our own plain words.

Break the eggs in two bowls, five in each.
Whisk lightly.
Season with salt and pepper.
Heat the oil in a pan.
Add the courgettes and spring onions.
Fry for about 10 mins until softened, cool.
Mix in one bowl of eggs using a little salt and pepper.
Add your roasted peppers to your other bowl of eggs with pepper, salt, chilli and the garlic.
Heat little oil in 20-9 inches frying pan, preferably non-stick.
Pour the eggs with courgette in a measuring jug.
Pourabout one-third of the mix in your pan, swirling it to cover your base of the pan.
Heat till the egg is set and lightly brown underneath.
Cover your pan using a plate and invert the omelette on it.
Slide it back in the pan to cook the other side.
Repeat with the rest of the mix to make two more omelettes, adding little oil to the pan each time.
Stack the omelettes onto a plate.
Make three omelettes in the same way using the red pepper mixture.
Stack them on a separate plate.
Make the filling.
Beat the cheese to soften it.
Beat in your milk to make a spreadable consistency.
Stir in the herbs, salt and pepper.
Line deep, 20-9 inches round cake tin using cling film.
Select the best red pepper omelette.
Place in the tin, prettiest side down.
Spread using a thin layer of cheese filling.
Cover with a courgette omelette.
Repeat, alternating the layers, till all your omelettes plus filling are in your tin, finishing with an omelette.
Flip the cling film over the omelette.
Chill for up to 24 hrs.
Invert the omelette cake on a serving plate plus peel off the cling film.
Pile rocket on the top plus scatter over your cheese, a drizzle of olive oil plus a little freshly ground black pepper.
Serve cut into wedges.