Provençal omelette cake

Provençal omelette cake

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(15 ratings)

Prep: 45 mins Cook: 40 mins

More effort

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

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal231
  • fat17g
  • saturates6g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein15g
  • salt1.07g
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  • 10 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp olive oil, plus extra for frying and drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 courgettes, finely chopped



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 3 spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 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



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 tbsp snipped chive
  • 2 tbsp chopped fresh basil
  • rocket leaves and shaved Parmesan (or vegetarian alternative), to serve



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  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.

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Comments, questions and tips

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22nd Jun, 2011
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.
5th May, 2011
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.
26th Mar, 2011
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.
26th Oct, 2010
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
26th Oct, 2010
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.
7th Jul, 2010
I made this for my son's 1st birthday party, it was a hit. It takes time but it's worth it.
4th Jul, 2010
This was a real fiddle, took all evening to make and tasted bland - possibly my fault for not putting enough salt in.
28th Jun, 2010
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!!
13th Jun, 2010
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!
30th May, 2010
My kids love omelette so much. Well, prepare for them during coming semester school holidays.


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