Provençal Omelette Cake
Provençal Omelette Cake — a vegetarian recipe from France.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: France, Egg, Dessert
Ingredients
- 10 pcs eggs
- 1 g olive oil
- 2 pcs finely chopped courgettes
- 3 pcs finely chopped spring onions
- 4 g red pepper
- 1 clove crushed garlic clove
- 1 pcs red chilli
- 300 g cream cheese
- 6 pcs tblsp milk
- 4 tbsp chives
- 2 g basil
- 1 pcs to serve rocket
- 1 pcs to serve parmesan
Instructions
- Divide the eggs between two bowls (five in each), beat them lightly and season both bowls with salt and pepper.
- Warm oil in a skillet, add the courgettes and spring onions and sauté gently for about 10 minutes until tender.
- Let the cooked vegetables cool, then fold them into one bowl of the beaten eggs and adjust seasoning with a little more salt and pepper.
- Mix the roasted peppers, garlic, chilli, salt and pepper into the remaining bowl of eggs until combined.
- Lightly oil a 20–23 cm non-stick frying pan and heat it.
- Transfer the courgette-egg mix to a measuring jug, then pour roughly one third into the pan and tilt to coat the base.
- Cook until the omelette is set and lightly golden underneath, then cover with a plate, flip it onto the plate and slide it back into the pan to cook the second side.
- Repeat the pouring and cooking two more times with the remaining courgette batter, adding a little oil between batches, and stack the three courgette omelettes on a plate.
- Using the red-pepper egg mixture, make three omelettes the same way and stack them on another plate.
- Whip the cheese to soften, then mix in the milk until smooth and spreadable, then stir through the herbs and season with salt and pepper.
- Line a deep 20–23 cm round cake tin with cling film.
- Choose the nicest-looking red pepper omelette and lay it in the tin with the most attractive side facing down.
- Spread a thin layer of the cheese mixture over that red pepper omelette, then top with a courgette omelette.
- Continue to alternate red pepper omelettes, a layer of cheese filling and courgette omelettes until everything is used, finishing with an omelette on top.
- Fold the cling film over the stacked omelette cake and chill in the fridge for up to 24 hours.
- When ready to serve, turn the chilled omelette cake out onto a serving plate and remove the cling film.
- Heap rocket on top, sprinkle with extra cheese, drizzle with olive oil, grind over black pepper, then slice into wedges to serve.