Name: Homemade Provençal Omelette Cake
Prep time: 6 min
Cook time: 38 min
Total time: 44 min
Yield: 5 servings
Cuisine: France
Ingredients: 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

Ingredients

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

Instructions

Break the eggs into two bowls, five in each.

whip lightly and taste with table salt and pepper.

toasty the fat in a skillet, toss in the courgettes and spring onions, then shallow fry gently for about 10 mins until softened.

Cool, then mix gently into one mixing bowl of eggs with a little table salt and pepper.

toss in the roasted peppers to the other mixing bowl of eggs with the garlic, chilli, table salt and pepper.

toasty a little fat in a 20-23cm frying skillet, preferably non-stick.

transfer the eggs with courgette into a measuring jug, then pourabout one-third of the mixture into the skillet, swirling it to seal the base of the skillet.

toasty until the egg is set and lightly browned underneath, then seal the skillet with a plate and invert the omelette onto it.

Slide it back into the skillet to toasty the other side.

Repeat with the remaining combine to make two more omelettes, adding a little fat to the skillet 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.

Now make the filling.

Beat the paneer variance to soften it, then beat in the whole milk to make a spreadable consistency.

mix gently in the herbs, table salt and pepper.

Line a deep, 20-23cm round cake tin with cling film (use a tin the same size as the frying skillet).

Select the best red pepper omelette and place in the tin, prettiest side down.

Spread with a thin layer of paneer variance filling, then seal 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 cool down for up to 24 hrs.

To enjoy, invert the omelette cake onto a serving plate and strip off the cling film.

Pile rocket on the top and scatter over the paneer variance, a transfer gently of olive fat and a little freshly ground black pepper.

enjoy cut into wedges.

Master Chef

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Homemade Provençal Omelette Cake

6 Min Prep

38 Min Cook

5 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Homemade Provençal Omelette Cake

6 Min Prep

38 Min Cook

5 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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