Provençal Omelette Cake
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13 Ingredients
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75 min total
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Serves Serves 8
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Medium
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France
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Thin courgette and red pepper omelettes layered with herby cream cheese, chilled and cut into wedges. A handsome make-ahead vegetarian centrepiece.
If you want something that looks far more ambitious than it actually is, this Provencal omelette cake is the answer. You stack thin courgette and red pepper omelettes with a herby cream cheese filling, then chill it until firm and cut it into wedges. It is made the day before, which makes it a sensible choice for a summer lunch, a picnic or a buffet.
Jump to recipe
Prep 45 min
Cook 30 min
Total 75 min
Medium
Scale:
- 10 Eggs
- 1 tbs Olive Oil
- 2 finely chopped Courgettes
- 3 finely chopped Spring Onions
- 4 Red Pepper
- 1 clove peeled crushed Garlic Clove
- 1 Red Chilli
- 300g Cream Cheese
- 6 tblsp Milk
- 4 tbs Chives
- 2 tbs Basil
- to serve Rocket
- to serve Parmesan
Nutrition (per serving)
270
kcal
12g
Protein
9g
Carbs
21g
Fat
Estimated per serving. How we calculate this.
Tags:
Egg
Preparation
- Break the eggs into two bowls, five in each. Whisk lightly and season with salt and pepper. Heat the oil in a pan, add the courgettes and spring onions, and fry gently for about 10 minutes until softened. Cool, then stir into one bowl of eggs with a little salt and pepper. Add the roasted peppers to the other bowl of eggs along with the garlic, chilli, salt and pepper.
- Heat a little oil in a 20 to 23cm frying pan, ideally non-stick. Pour the courgette eggs into a measuring jug, then tip about a third into the pan, swirling to coat the base. Cook until set and lightly browned underneath, then cover with a plate, invert the omelette onto it, and slide it back into the pan to cook the other side. Repeat for two more courgette omelettes, adding a little oil each time, and stack them on a plate. Make three more omelettes the same way with the red pepper mixture and stack those on a separate plate.
- For the filling, beat the cheese until soft, then beat in the milk until spreadable and stir through the herbs, salt and pepper. Line a deep 20 to 23cm round cake tin with cling film. Lay the best red pepper omelette in the tin, prettiest side down, spread with a thin layer of the cheese, then top with a courgette omelette. Carry on alternating the layers until everything is used, finishing with an omelette. Fold the cling film over the top and chill for up to 24 hours.
- To serve, turn the cake out onto a serving plate and peel away the cling film. Pile rocket on top, scatter over the parmesan, drizzle with olive oil and add a grind of black pepper. Cut into wedges to serve.
Tips from the ZestyPlate Kitchen
- Cook each omelette thin and only just set, so the layers stack neatly and stay soft rather than turning rubbery.
- Let the fried vegetables cool before you stir them into the eggs, otherwise the omelettes cook unevenly.
- Give the assembled cake a proper chill. Once firm it slices into clean wedges instead of collapsing.
- Line the tin with cling film first and you can lift the whole cake out without any wrestling.
Frequently Asked Questions
That is exactly how it is meant to be done. Assemble it, chill for up to 24 hours, then turn it out and serve cold or at room temperature.
Cold or room temperature is best. That way the layers stay together and the herbs and cheese come through clearly.
The vegetable layers take well to swapping. Spinach, mushrooms or sun-dried tomatoes all work, but drain them well so the omelettes don't go soggy.
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