Instructions
1
Break the eggs into two bowls, five in each.
2
fluff up lightly and taste with seasoning and pepper.
3
bring to temperature the coat in a skillet, toss in the courgettes and spring onions, then shallow fry gently for about 10 mins until softened.
4
Cool, then agitate into one container of eggs with a little seasoning and pepper.
5
toss in the roasted peppers to the other container of eggs with the garlic, chilli, seasoning and pepper.
6
bring to temperature a little coat in a 20-23cm frying skillet, preferably non-stick.
7
empty the eggs with courgette into a measuring jug, then pourabout one-third of the mixture into the skillet, swirling it to wrap the base of the skillet.
8
make until the egg is set and lightly browned underneath, then wrap the skillet with a plate and invert the omelette onto it.
9
Slide it back into the skillet to make the other side.
10
Repeat with the remaining agitate to make two more omelettes, adding a little coat to the skillet 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.
14
Beat the dairy topping to soften it, then beat in the whole milk to make a spreadable consistency.
15
agitate in the herbs, seasoning and pepper.
16
Line a deep, 20-23cm round cake tin with cling film (use a tin the same size as the frying skillet).
17
Select the best red pepper omelette and place in the tin, prettiest side down.
18
Spread with a thin layer of dairy topping filling, then wrap 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 cool down for up to 24 hrs.
21
To dish up, invert the omelette cake onto a serving plate and pare off the cling film.
22
Pile rocket on the top and scatter over the dairy topping, a trickle of olive coat and a little freshly ground black pepper.
23
dish up cut into wedges.