Provençal omelette cake

Provençal omelette cake

Vegetarian mains don't get better than this. Perfect for garden parties, packed lunches, or a mid week meal. This versatile dish will please all palates

Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

Method

  1. 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, then fry gently for about 10 mins 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 with the garlic, chilli, salt and 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 and lightly browned underneath, then cover the pan with a plate and 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, then stack them on a separate plate.
  3. Now make the filling. Beat the cheese to soften it, then beat in the milk to make a spreadable consistency. Stir in the herbs, salt and pepper. Line a deep, 20-23cm round cake tin with cling film (use a tin the same size as the frying pan). Select the best red pepper omelette and 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 and filling are in the tin, finishing with an omelette. Flip the cling film over the omelette, then chill for up to 24 hrs.
  4. To serve, invert the omelette cake onto a serving plate and peel off the cling film. Pile rocket on the top and scatter over the cheese, a drizzle of olive oil and a little freshly ground black pepper. Serve cut into wedges.

Per serving

231 kcalories, protein 15g, carbohydrate 4g, fat 17 g, saturated fat 6g, fibre 1g, sugar 3g, salt 1.07 g

Recipe from Good Food magazine, June 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Yvonne

    21 May 2008

    Yvonne rated and commented on this recipe

    5 stars

    this is GORGEOUS! I made a mess of the pepper omelettes due to a bad pan - but the stacking method was quite forgiving!

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  • Binder photo Rene

    09 September 2008

    Rene commented on this recipe

    I used spinach and feta instead of the courgette filling. It was excellent! I also added a 1tbsp of Sweet Chilli Sauce to the filling. This is a great lunchbox meal!

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  • Binder photo Ellie-Gwen

    25 October 2008

    Ellie-Gwen rated and commented on this recipe

    5 stars

    My Friend Made This-It Was Heavenly

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  • Binder photo battlebus

    28 April 2009

    battlebus commented on this recipe

    Our guests loved it. I was in the kitchen and my wife had to rescue a piece for me.

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  • Binder photo annez

    04 November 2009

    annez rated this recipe

    4 stars

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  • Binder photo AgaM

    03 May 2010

    AgaM rated and commented on this recipe

    5 stars

    I made it today - it was amazning!

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  • Binder photo Fkd

    20 May 2010

    Fkd commented on this recipe

    can this dish be made a day in advance & re heated?

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  • Binder photo Habsah61

    30 May 2010

    Habsah61 commented on this recipe

    My kids love omelette so much. Well, prepare for them during coming semester school holidays.

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  • Binder photo samjlynch

    13 June 2010

    samjlynch rated and commented on this recipe

    5 stars

    Made this last night for a BBQ. All I received was compliments on compliments for it! Went down amazingly well, as to say there were no leftovers! Will definitely be making again!

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  • Binder photo nicola

    28 June 2010

    nicola rated and commented on this recipe

    5 stars

    We've just had this for tea and it was sooooooo nice, was hoping to leave some for tomorrow but we couldn't resist another piece or two!!

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  • Binder photo Liz Jones

    04 July 2010

    Liz Jones rated and commented on this recipe

    1 stars

    This was a real fiddle, took all evening to make and tasted bland - possibly my fault for not putting enough salt in.

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  • Binder photo Phanette

    07 July 2010

    Phanette commented on this recipe

    I made this for my son's 1st birthday party, it was a hit. It takes time but it's worth it.

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  • Binder photo Wendy

    26 October 2010

    Wendy rated and commented on this recipe

    5 stars

    Was very curious about how this would turn out but needn't have worried - it is really quite easy to make, looks wonderful and tastes delicious. A big hit with my friend Caroline this weekend.

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  • Binder photo bum

    26 October 2010

    bum commented on this recipe

    I am the said Caroline in the comment above and would like to mention that my friend Wendy is a fabulous cook and this is an amazing recipie

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  • Binder photo Sonia

    10 March 2011

    Sonia rated this recipe

    5 stars

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  • Binder photo GlisGlis

    26 March 2011

    GlisGlis rated and commented on this recipe

    1 stars

    This looked so colourful and summery, I started out with high hopes of serving up a veggie dish worthy of oohs and ahs. Prep was fiddly but I persisted. Unfortunately, despite trying to be careful with the layering, the finished version did not look attractive at all and lacked flavour.

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  • Binder photo Lu

    05 May 2011

    Lu rated and commented on this recipe

    5 stars

    Very easy to make and looked great. I made it as an alternative to quiche because a lunch guest had coeliac disease. huge hit with all guests. Would definitely make again.

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  • Binder photo Zenzhey

    22 June 2011

    Zenzhey rated and commented on this recipe

    4 stars

    I made a few changes to make the omelets a little more sturdy and easy to flip. I added a large tablespoon of flour to each preparation. The first time I made this I had a really hard time flipping my omelets they crumbled. Too wet because of the peppers and zucchini. With the flour it was perfect. I also added lemon rind, lovage and thyme to the zucchini mix. Tasted and looked wonderful.

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  • Binder photo QWERTREW

    23 August 2011

    QWERTREW commented on this recipe

    I made this for the first time and everyone loved it! Follow the instructions on slipping the omelette onto a plate before turning it over to fry the other side. This makes the process easier and you won't get broken bits (I tried to be clever by flipping it real quick; believe me it was a disaster!) This receipe is a keeper!

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  • Binder photo QWERTREW

    23 August 2011

    QWERTREW commented on this recipe

    I made this for the first time and everyone loved it! Follow the instructions on slipping the omelette onto a plate before turning it over to fry the other side. This makes the process easier and you won't get broken bits (I tried to be clever by flipping it real quick; believe me it was a disaster!) This receipe is a keeper!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

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Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

Ingredients

FOR THE FILLING

  • 300g soft cheese , such as light Philadelphia
  • 5-6 tbsp milk
  • 4 tbsp snipped chives
  • 2 tbsp chopped fresh basil
  • rocket leaves and shaved Parmesan (or vegetarian alternative), to serve
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Per serving

231 kcalories, protein 15g, carbohydrate 4g, fat 17 g, saturated fat 6g, fibre 1g, sugar 3g, salt 1.07 g

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