Provençal omelette cake

Provençal omelette cake

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(15 ratings)

By

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Cooking time

Prep: 45 mins Cook: 40 mins

Skill level

Moderately easy

Servings

Serves 10

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

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
231
protein
15g
carbs
4g
fat
17g
saturates
6g
fibre
1g
sugar
3g
salt
1.07g

Ingredients

  • 10 eggs
  • 1 tbsp olive oil, plus extra for frying and drizzling
  • 2 courgettes, finely chopped
  • 3 spring onions, thinly sliced
  • 4 roasted red peppers from a jar, drained and finely chopped
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and finely chopped

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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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.

Recipe from Good Food magazine, June 2008

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Comments

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crazychef397's picture
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It is not easy to make but very delicious!!

coombs2004's picture

Attempted this weekend with no internet connection so had to make from memory - only used 1 courgette & forgot the garlic & chilli but it was still absolutely delicious!!! This will definately be a firm favourite from now on - great for entertaining Al Fresco.

veggiechef's picture

This is disappointing, why is there such lack of knowledge about vegetarian ingredients? Parmesan cheese is NOT suitable for vegetarians, it is made using ANIMAL rennet, I would not serve this to a vegetarian, or be impressed if it was served to me.

katcurnock's picture

you can reduce the fat in this by using 5 whole eggs and 5 egg whites :)

lindsm1960's picture
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I haven't done much cooking before but found this so easy, instead of flipping the omelettes onto plates etc (it looked too fiddly) i just put them under the grill for a few seconds to set the top and it worked perfectly!

ellyg32's picture
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An instant hit - will defiantly make it again !

qwertrew's picture

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!

qwertrew's picture

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!

zenzhey's picture
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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.

09twinklestar's picture
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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.

esagoodfood's picture
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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.

cazzyp's picture

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

wendypatterson's picture
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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.

steph2910's picture

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

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

nicola2382's picture
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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!!

samjlynch's picture
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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!

habsah61's picture

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

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