התמונה להמחשה בלבדFish-freeGluten-freeNut-freePeanut-freeContains dairy
Provençal Omelette Cake
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In provençal omelette cake, Eggs, tbs Olive Oil and finely chopped Courgettes are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1Break the eggs into two bowls, five in each. Whisk lightly and season with salt and pepper. Heat the oil in a pan, add the courgettes and spring onions, then fry gently for about 10 mins until softened. Cool, then stir into one bowl of eggs with a little salt and pepper. Add the roasted peppers to the other bowl of eggs with the garlic, chilli, salt and pepper.
- 2Heat a little oil in a 20-23cm frying pan, preferably non-stick. Pour the eggs with courgette into a measuring jug, then pourabout one-third of the mixture into the pan, swirling it to cover the base of the pan. Cook until the egg is set and lightly browned underneath, then 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 mix to make two more omelettes, adding a little oil to the pan each time. Stack the omelettes onto a plate. Make three omelettes in the same way with the red pepper mixture, then stack them on a separate plate.
Nutrition
- Calories
- 624
- Protein
- 20.6g
- Carbs
- 10.6g
Chef tips
For an extra twist, try scattering some salty feta cheese or chopped Kalamata olives between the layers.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In provençal omelette cake, Eggs, tbs Olive Oil and finely chopped Courgettes are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.