Provençal Omelette Cake

Instructions

1- Break the eggs into two bowls, five in each.

2- Whisk lightly and season with salt and pepper.

3- Heat the oil in a pan, add the courgettes and spring onions, then fry gently for about 10 mins until softened.

4- Cool, then stir into one bowl of eggs with a little salt and pepper.

5- Add the roasted peppers to the other bowl of eggs with the garlic, chilli, salt and pepper.

6- Heat a little oil in a 20-23cm frying pan, preferably non-stick.

7- 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.

8- Cook until the egg is set and lightly browned underneath, then cover the pan with a plate and invert the omelette onto it.

9- Slide it back into the pan to cook the other side.

10- Repeat with the remaining mix to make two more omelettes, adding a little oil to the pan each time.

11- Stack the omelettes onto a plate.

12- Make three omelettes in the same way with the red pepper mixture, then stack them on a separate plate.

13- Now make the filling.

14- Beat the cheese to soften it, then beat in the milk to make a spreadable consistency.

15- Stir in the herbs, salt and pepper.

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

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

18- Spread with a thin layer of cheese filling, then cover with a courgette omelette.

19- Repeat, alternating the layers, until all the omelettes and filling are in the tin, finishing with an omelette.

20- Flip the cling film over the omelette, then chill for up to 24 hrs.

21- To serve, invert the omelette cake onto a serving plate and peel off the cling film.

22- Pile rocket on the top and scatter over the cheese, a drizzle of olive oil and a little freshly ground black pepper.

23- Serve cut into wedges.