Provençal Omelette Cake

Story behind the dish

Imagine a sunny Provençal morning, where vibrant vegetables mingle with fragrant herbs, inspired by the enchanting landscapes of southern France. This omelette cake is much more than a breakfast—it's a celebration of fresh ingredients and simple techniques layered into a stunning, savory tower. Perfect for brunch or a special gathering, each bite reveals a tender, flavorful surprise, making every occasion feel like a trip to the French Riviera.

Ingredients

• 10 large eggs
• 1 tablespoon olive oil (0.5 fl oz / 15 ml)
• 2 medium zucchinis, finely chopped
• 3 spring onions, finely chopped
• 1 large red pepper, chopped
• 1 clove garlic, peeled and crushed
• 1 small red chili, chopped (adjust to taste)
• 10 oz (280 g) cream cheese
• 6 tablespoons milk (3 fl oz / 90 ml)
• 4 tablespoons chopped chives
• 2 tablespoons chopped basil
• Rocket, to serve
• Parmesan cheese, to serve

Step-by-step

1. Break 5 eggs into one bowl and 5 eggs into another. Lightly whisk each bowl and season generously with salt and pepper.
2. Heat the olive oil in a 8-9 inch (20-23 cm) non-stick frying pan. Add the chopped courgettes and spring onions, then gently fry for about 10 minutes until they soften. Allow to cool slightly.
3. Mix the cooled courgette and spring onion mixture into one bowl of eggs, seasoning with a pinch of salt and pepper.
4. In the other bowl, stir in the roasted red pepper, crushed garlic, chopped chili, salt, and pepper.
5. Reheat a little oil in the same pan. Pour about one-third of the courgette egg mixture into a measuring jug, then pour into the pan to cover the base. Cook until the eggs are set and lightly browned underneath.
6. Cover the pan with a plate and invert the omelette onto it. Carefully slide the omelette back into the pan to cook the other side for a couple of minutes. Repeat this process twice more with the remaining courgette mixture, adding a little oil as needed.
7. Repeat steps 5-6 with the red pepper egg mixture to make three omelettes. Stack the courgette omelettes on one plate and the red pepper omelettes on another.
8. For the filling, beat the cream cheese until smooth, then gradually beat in the milk until spreadable. Stir in the chopped herbs, salt, and pepper.
9. Line a deep 8-9 inch (20-23 cm) round cake tin with cling film, using a tin similar in size to your frying pan. Place the most attractive red pepper omelette in the bottom of the tin, let it sit prettily, and spread a thin layer of the cheese mixture on top.
10. Top with a courgette omelette, and continue layering, alternating between the red pepper and courgette omelettes, until all are stacked. Finish with a final omelette layer.
11. Cover with the overhanging cling film and chill in the refrigerator for up to 24 hours.
12. To serve, invert the omelette cake onto a serving plate, peel away the cling film, and garnish with a handful of rocket, grated Parmesan, a drizzle of olive oil, and freshly ground black pepper. Slice into wedges and enjoy a taste of Provence in every bite!

Chef’s tips & serving ideas

• For an extra burst of color, add cherry tomatoes or roasted bell peppers on top before serving.
• Pair this savory cake with a light green salad and a glass of crisp white wine for a charming, picnic-ready lunch.

Closing thoughts

This Provençal Omelette Cake transforms the humble omelette into a stunning centerpiece bursting with fresh flavors. Its layered presentation makes it ideal for brunches, special gatherings, or just a celebratory weekend breakfast. With a bit of prep and patience, you'll create a dish that looks as amazing as it tastes, bringing a touch of the French countryside right to your table. Bon appétit!