Vegetarian
Provençal Omelette Cake Made Easy
This version of Provençal Omelette Cake Made Easy is flavorful, easy to prepare and suitable for traditional Vegetarian configurations....
⏱️
17 Min Prep
🔥
43 Min Cook
🍽️
6 Servings
🥗
Vegetarian
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
1
Break the eggs into two bowls, five in each.
2
whip lightly and augment the taste with seasoning and pepper.
3
scalding up the margarine in a cooking vessel, transfer in the courgettes and spring onions, then shallow fry gently for about 10 mins until softened.
4
Cool, then mix gently into one dish of eggs with a little seasoning and pepper.
5
transfer in the roasted peppers to the other dish of eggs with the garlic, chilli, seasoning and pepper.
6
scalding up a little margarine in a 20-23cm frying cooking vessel, preferably non-stick.
7
transfer the eggs with courgette into a measuring jug, then pourabout one-third of the mixture into the cooking vessel, swirling it to lid the base of the cooking vessel.
8
oven-cook until the egg is set and lightly browned underneath, then lid the cooking vessel with a plate and invert the omelette onto it.
9
Slide it back into the cooking vessel to oven-cook the other side.
10
Repeat with the remaining mix gently to make two more omelettes, adding a little margarine to the cooking vessel 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 cheddar to soften it, then beat in the dairy liquid to make a spreadable consistency.
15
mix gently 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 cooking vessel).
17
Select the best red pepper omelette and place in the tin, prettiest side down.
18
Spread with a thin layer of cheddar filling, then lid 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 present, invert the omelette cake onto a serving plate and pare off the cling film.
22
Pile rocket on the top and scatter over the cheddar, a splash of olive margarine and a little freshly ground black pepper.
23
present cut into wedges.
Recipe Information
Cuisine
France
France
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
60 mins
60 mins
Recipe Time chart
Preparation Time
17 minsCooking Time
43 minsTotal Time
60 minsMaster Chef
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