French · Vegetarian
Provençal Omelette Cake
A stunning layered French dish alternating herb-filled omelettes with creamy cheese filling, served cold and sliced like cake. This impressive make-ahead centerpiece combines courgette and red pepper omelettes with herbed cheese for elegant entertaining.
The Method
Instructions
First things first, take your eggs and carefully break them into two separate bowls, putting five eggs in each. Give them a gentle whisk just until the yolks and whites start to blend together nicely. Don't go too crazy here; you want a light whisk to keep some fluffiness. Now, sprinkle in some salt and freshly ground black pepper to season the eggs evenly. This will really bring out the flavors later.
Next, heat a good splash of olive oil in a frying pan over a medium heat. Once the oil is shimmering but not smoking, toss in your courgettes and spring onions. Let them fry gently, stirring occasionally so they cook evenly. This should take about 10 minutes or so, until the courgettes are nice and soft and the onions have that lovely translucent look. You'll start to smell those gentle, sweet aromas filling your kitchen. Once they're done, take the pan off the heat and let the veggies cool down a bit. When cool, stir them into one of the bowls of eggs, along with a pinch more salt and pepper to keep things well seasoned.
For the other bowl, add in your roasted red peppers along with the minced garlic clove and a touch of red chilli for that subtle kick. Season again with salt and pepper, giving it a good mix to combine everything. This will make a beautifully vibrant and flavorful egg mixture that's just waiting to be cooked.
Now, heat a little oil in a 20 to 23 cm frying pan , a non stick pan is best here to help the omelettes slide out easily. Pour the courgette egg mixture into a measuring jug for easy pouring, then pour about one third of this mixture into the pan, swirling it around to make sure the egg covers the entire base evenly. Cook over medium to medium high heat until the egg is set and the bottom has a gentle golden brown color. This usually takes a couple of minutes, so keep an eye on it. Once it looks ready, cover the pan with a plate and carefully flip the omelette onto it. Then slide the omelette back into the pan to cook the other side for just a minute or so, until it's set through. Repeat this process with the remaining courgette egg mixture to make a total of three omelettes, adding a splash of oil to the pan each time to prevent sticking. When all three are cooked, stack them together on a plate and set aside.
Now, do exactly the same with the red pepper egg mixture to make three more omelettes. The process is identical: pour, cook gently until set, flip, and finish on the other side. Stack these on a separate plate once done. You'll have two lovely stacks of omelettes, each bursting with different flavors and colors.
Time to make the delicious filling. Start by beating your cream cheese until it softens and becomes nice and smooth. Then gradually beat in the milk a little at a time until you achieve a spreadable consistency , not too runny, but easy to spread on the omelettes. Finally, stir in the chopped basil and chives, seasoning with salt and pepper to taste. This herby, creamy filling is going to add that perfect, fresh contrast to the omelette layers.
Grab a deep 20 to 23 cm round cake tin that's roughly the same size as your frying pan, and line it neatly with cling film. This will make it so much easier to remove the omelette cake later. Take the nicest red pepper omelette from your stack and place it in the tin, with the prettiest side facing downwards. Spread a thin layer of the cheese filling evenly over it, then add a courgette omelette on top. Keep alternating layers like this , red pepper omelette, cheese filling, courgette omelette , until all your omelettes and filling are stacked up inside the tin. You want to finish with an omelette on top to give it a lovely smooth finish. Then fold the cling film over the top to cover the cake, and pop it into the fridge to chill for up to 24 hours. This resting time helps the flavors meld together beautifully.
When you're ready to serve, carefully invert the omelette cake onto a nice serving plate and gently peel off the cling film. Top it with a generous handful of fresh rocket leaves, scatter over a little extra grated parmesan cheese, and drizzle a bit of good quality olive oil on top. Finally, add a few twists of freshly ground black pepper for that finishing touch. Slice the omelette cake into wedges and enjoy the delicious layers and fresh flavors with your friends or family. It's such a lovely dish to share!
Next, heat a good splash of olive oil in a frying pan over a medium heat. Once the oil is shimmering but not smoking, toss in your courgettes and spring onions. Let them fry gently, stirring occasionally so they cook evenly. This should take about 10 minutes or so, until the courgettes are nice and soft and the onions have that lovely translucent look. You'll start to smell those gentle, sweet aromas filling your kitchen. Once they're done, take the pan off the heat and let the veggies cool down a bit. When cool, stir them into one of the bowls of eggs, along with a pinch more salt and pepper to keep things well seasoned.
For the other bowl, add in your roasted red peppers along with the minced garlic clove and a touch of red chilli for that subtle kick. Season again with salt and pepper, giving it a good mix to combine everything. This will make a beautifully vibrant and flavorful egg mixture that's just waiting to be cooked.
Now, heat a little oil in a 20 to 23 cm frying pan , a non stick pan is best here to help the omelettes slide out easily. Pour the courgette egg mixture into a measuring jug for easy pouring, then pour about one third of this mixture into the pan, swirling it around to make sure the egg covers the entire base evenly. Cook over medium to medium high heat until the egg is set and the bottom has a gentle golden brown color. This usually takes a couple of minutes, so keep an eye on it. Once it looks ready, cover the pan with a plate and carefully flip the omelette onto it. Then slide the omelette back into the pan to cook the other side for just a minute or so, until it's set through. Repeat this process with the remaining courgette egg mixture to make a total of three omelettes, adding a splash of oil to the pan each time to prevent sticking. When all three are cooked, stack them together on a plate and set aside.
Now, do exactly the same with the red pepper egg mixture to make three more omelettes. The process is identical: pour, cook gently until set, flip, and finish on the other side. Stack these on a separate plate once done. You'll have two lovely stacks of omelettes, each bursting with different flavors and colors.
Time to make the delicious filling. Start by beating your cream cheese until it softens and becomes nice and smooth. Then gradually beat in the milk a little at a time until you achieve a spreadable consistency , not too runny, but easy to spread on the omelettes. Finally, stir in the chopped basil and chives, seasoning with salt and pepper to taste. This herby, creamy filling is going to add that perfect, fresh contrast to the omelette layers.
Grab a deep 20 to 23 cm round cake tin that's roughly the same size as your frying pan, and line it neatly with cling film. This will make it so much easier to remove the omelette cake later. Take the nicest red pepper omelette from your stack and place it in the tin, with the prettiest side facing downwards. Spread a thin layer of the cheese filling evenly over it, then add a courgette omelette on top. Keep alternating layers like this , red pepper omelette, cheese filling, courgette omelette , until all your omelettes and filling are stacked up inside the tin. You want to finish with an omelette on top to give it a lovely smooth finish. Then fold the cling film over the top to cover the cake, and pop it into the fridge to chill for up to 24 hours. This resting time helps the flavors meld together beautifully.
When you're ready to serve, carefully invert the omelette cake onto a nice serving plate and gently peel off the cling film. Top it with a generous handful of fresh rocket leaves, scatter over a little extra grated parmesan cheese, and drizzle a bit of good quality olive oil on top. Finally, add a few twists of freshly ground black pepper for that finishing touch. Slice the omelette cake into wedges and enjoy the delicious layers and fresh flavors with your friends or family. It's such a lovely dish to share!
Pairs Well With
