Provençal Omelette Cake

Steps

1. Crack 10 eggs into two separate bowls, whisking lightly and seasoning with salt and pepper.
2. In a pan, heat 1 tablespoon of olive oil, then add 2 finely chopped courgettes and 3 finely chopped spring onions. Sauté gently for about 10 minutes until softened. Allow to cool.
3. Mix the courgette mixture into one bowl of eggs, adding a pinch of salt and pepper.
4. In the other bowl, combine 4 red peppers (roasted) with 1 crushed garlic clove, 1 red chilli, salt, and pepper.
5. Heat a bit of oil in a 20-23cm non-stick frying pan. Pour about one-third of the courgette egg mixture into the pan, swirling to cover the base. Cook until set and lightly browned underneath.
6. Cover the pan with a plate and invert the omelette onto it; slide it back into the pan to cook the other side. Repeat with the remaining courgette mixture to make two more omelettes, adding oil as needed.
7. Stack the courgette omelettes on a plate. Then, repeat the process with the red pepper mixture to create three red pepper omelettes, stacking them on a separate plate.
8. For the filling, beat 300g cream cheese until soft, then mix in 6 tablespoons of milk to achieve a spreadable consistency. Stir in 4 tablespoons of chives, 2 tablespoons of basil, salt, and pepper.
9. Line a 20-23cm round cake tin with cling film. Place the best red pepper omelette in the tin, prettiest side down. Spread a thin layer of cheese filling on top, then cover with a courgette omelette. Continue alternating layers until all omelettes and filling are used, finishing with an omelette.
10. Fold the cling film over the top and chill the cake for up to 24 hours before serving.
11. To serve, invert the cake onto a plate and remove the cling film. Top with rocket, scatter with Parmesan, drizzle with olive oil, and add freshly ground black pepper. Slice into wedges.