Provencal Omelette Cake


  • 10 eggs
  • 1 tbsp olive oil
  • 2 courgettes
  • 3 spring onions
  • 4 roasted peppers
  • 1 garlic clove, crushed
  • 1 red chilli, chopped
For the filling
  • 300g soft cheese
  • 5-6 tbsp milk
  • 4 tbsp chives
  • 2 tbsp fresh basil
  • Rocket leaves and shaved parmesan to serve.


  1. Break the eggs into 2 bowls, five in each. Whisk lightly & season with salt & pepper. Heat the oil in a pan, add the courgettes & spring onions, then fry gently for about 10 mins until softened. Cool, then stir into one bowl of eggs with a little salt & pepper. Add the roasted peppers to the other bowl of eggs with the garlic, chilli, salt & pepper.  
  2. Heat a little oil in a 20-23cm frying pan, preferably non-stick. Pour the eggs with courgette into a measuring jug, then pourabout one-third of the mixture into the pan, swirling it to cover the base of the pan. Cook until the egg is set & lightly browned underneath, then cover the pan with a plate & invert the omelette onto it. Slide it back into the pan to cook the other side. Repeat with the remaining mix to make two more omelettes, adding a little oil to the pan each time. Stack the omelettes onto a plate. Make three omelettes in the same way with the red pepper mixture, stack them on a separate plate. Line a deep, 20-23cm round cake tin with cling film (use a tin the same size as the frying pan).
  3. To make the filling. Beat the cheese to soften it, then beat in the milk to make a spreadable consistency. Stir in the herbs, salt & pepper. 
  4. Flip the cling film over the omelette, chill for up to 24 hrs.  Select the best red pepper omelette & place in the tin, prettiest side down. Spread with a thin layer of cheese filling, then cover with a courgette omelette. Repeat, alternating the layers, until all the omelettes & filling are in the tin, finishing with an omelette.
  5. To serve, invert the omelette cake onto a serving plate & peel off the cling film. 

<<< Back to Soups & Savouries

Theme Settings