Instructions
Begin by breaking the eggs evenly into two bowls, five eggs in each. Whisk them lightly to combine yolks and whites gently without creating too much foam. Season each bowl with salt and freshly ground black pepper to enhance the natural egg flavor. Warm the olive oil in a frying pan over medium heat. Add the finely chopped courgettes and spring onions, sautéing gently for about 10 minutes until the vegetables are tender and lightly caramelized. Allow this mixture to cool before folding it into one bowl of eggs, seasoning again with a pinch of salt and pepper to balance the flavors. In the other bowl, combine the roasted red peppers with crushed garlic, finely chopped red chili, salt, and pepper for a spicy, sweet contrast. Heat a small amount of oil in a 20-23cm non-stick frying pan. Pour the courgette egg mixture into a measuring jug for ease of portioning, then pour about one-third into the pan. Tilt the pan gently to coat the base evenly. Cook until the egg sets firmly and develops a light golden crust on the underside. To cook the other side, cover the pan with a plate and carefully invert the omelette onto it, then slide it back into the pan to finish cooking briefly. Repeat this process to make two more courgette omelettes, adding a little oil between batches. Next, prepare three omelettes using the red pepper and chili egg mixture in the same manner, stacking each batch on a separate plate as you proceed. To create the filling, beat the cream cheese until smooth, then gradually beat in the milk to reach a creamy, spreadable consistency. Stir through the chopped chives, basil, and season with salt and pepper to taste. Line a deep, 20-23cm round cake tin with cling film, making sure there is enough overhang to cover the omelette cake once assembled. Choose the most visually appealing red pepper omelette and place it prettiest side down in the base of the tin. Spread a thin, even layer of the cheese filling over it, then top with a courgette omelette. Continue layering, alternating between red pepper and courgette omelettes with cheese filling until all are used, finishing with an omelette layer on top. Fold the cling film over the top gently. Chill the assembled cake in the refrigerator for up to 24 hours, which helps the layers to set and flavors to marry beautifully. When ready to serve, invert the chilled omelette cake onto a serving plate and carefully peel off the cling film. Pile fresh rocket leaves on top and scatter with freshly grated Parmesan cheese. Drizzle with high-quality olive oil and finish with a crack of black pepper for an elegant touch. Cut into wedges and serve immediately. Tips: Use a non-stick pan to ensure delicate omelettes don't tear during flipping. Make sure the vegetable mixtures have cooled before mixing into the eggs to prevent cooking the eggs prematurely. For a milder flavor, reduce the red chili or omit it. This dish also pairs beautifully with a chilled glass of crisp white wine.
