Provençal Omelet Cake

A delicate and festive omelet cake with vegetables and cream cheese — a French classic that will captivate you with its lightness and elegance. A layered marvel with alternating omelets and aromatic creamy filling will become the star of any table.

Ingredients

• 10 pcs Eggs
• 1 tbsp Olive oil
• 2 pcs Zucchini
• 3 pcs Green onions
• 4 pcs Red bell pepper
• 1 clove Garlic
• 1 pcs Red chili
• 300 g Cream cheese
• 6 tbsp Milk
• 4 tbsp Chives
• 2 tbsp Basil
• to taste Arugula
• to taste Parmesan

Instructions

1. Break the eggs into two bowls equally — 5 eggs in each. Lightly whisk, season with salt and pepper. Heat the oil in a skillet, add sliced zucchini and green onions, cook over low heat until the vegetables become soft. Cool, then add to the first bowl with eggs, season again with salt and pepper to taste.
2. Add red bell pepper (sliced or torn), garlic, and red chili to the second bowl with eggs, season with salt and pepper.
3. Heat a 20–23 cm skillet (preferably non-stick) with a small amount of oil. Pour the zucchini and egg mixture into a measuring jug and carefully pour about one-third of the mixture onto the skillet, spreading it over the bottom. Cook until the omelet sets and browns on the bottom.
4. Cover the skillet with a flat plate and carefully flip the omelet onto it. Slide the omelet back into the skillet to cook on the other side. Repeat the process with the remaining zucchini mixture, making three omelets. Stack the omelets on a plate.
5. In the same way, cook three omelets from the red pepper mixture, adding oil as needed. Place them separately.
6. Prepare the cream filling: soften the cream cheese and whisk until smooth. Gradually add milk until the mixture reaches a spreadable consistency. Add chives, basil, salt, and pepper to taste.
7. Line a round 20–23 cm cake pan with plastic wrap. Select a beautiful omelet with red pepper and place it in the pan with the attractive side down. Spread a thin layer of cream cheese, cover with the zucchini omelet. Continue alternating layers of omelets and cream, ending with an omelet. Fold the plastic wrap on top.
8. Chill the omelet cake in the refrigerator for at least 4 hours, preferably up to 24 hours.
9. To serve, turn the cake onto a flat plate and carefully remove the plastic wrap. Top with arugula, sprinkle with Parmesan, drizzle with olive oil, and add some freshly ground black pepper. Slice with a sharp knife and serve in pieces.