Side / Turkish
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Provençal Omelette Cake
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- Ingredients
- 13
- From the kitchen
- France
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Ingredients & measures
Tick off each ingredient as you prepare.
0 of 13 ingredients ready
- Eggs10
- Olive Oil1 tbs
- Courgettes2 finely chopped
- Spring Onions3 finely chopped
- Red Pepper4
- Garlic Clove1 clove peeled crushed
- Red Chilli1
- Cream Cheese300g
- Milk6 tblsp
- Chives4 tbs
- Basil2 tbs
- Rocketto serve
- Parmesanto serve
LET’S MAKE SOMETHING GOOD
Preparation
Break 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.
Heat 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.
Now make the filling. Beat the cheese to soften it, then beat in the milk to make a spreadable consistency. Stir in the herbs, salt and pepper. Line a deep, 20-23cm round cake tin with cling film (use a tin the same size as the frying pan). Select the best red pepper omelette and place in the tin, prettiest side down. Spread with a thin layer of cheese filling, then cover with a courgette omelette. Repeat, alternating the layers, until all the omelettes and filling are in the tin, finishing with an omelette. Flip the cling film over the omelette, then chill for up to 24 hrs.
To serve, invert the omelette cake onto a serving plate and peel off the cling film. Pile rocket on the top and scatter over the cheese, a drizzle of olive oil and a little freshly ground black pepper. Serve cut into wedges.
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Nutrition estimate
Partial recipe · included ingredients only
The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.
Calculated automatically from 5 of 13 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.
- Calories
- 2,013 kcal
- Fat
- 165.8 g
- Carbohydrate
- 49.9 g
- Protein
- 86.2 g
Standard USDA sizes assumed for Eggs, Red Pepper. Exact portions and food assumptions are listed below.
Not included: Courgettes, Spring Onions, Red Chilli, Milk, Chives, Basil, Rocket, Parmesan.
- Courgettes: No unambiguous USDA portion weight matches this measure.
- Spring Onions: No unambiguous USDA portion weight matches this measure.
- Red Chilli: A count without a size or portion unit needs grams.
- Milk: No unambiguous USDA portion weight matches this measure.
- Chives: No unambiguous USDA portion weight matches this measure.
- Basil: No unambiguous USDA portion weight matches this measure.
- Rocket: No quantifiable edible weight or reliable USDA food match is available.
- Parmesan: Ranges and descriptive amounts need a gram weight.
Full nutrition label & calculation notes
Nutrition Facts
Estimated subtotal · included ingredients only
5 of 13 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.
Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.
Amount per original recipe
Calories2,013
| Amount per original recipe | % Daily Value* |
|---|---|
| Total Fat 165.8 g | 213% |
| Saturated Fat 78.4 g | 392% |
| Trans Fat Unavailable | — |
| Cholesterol 2,163 mg | 721% |
| Sodium 1,671.8 mg | 73% |
| Total Carbohydrate 49.9 g | 18% |
| Dietary Fiber 10.1 g | 36% |
| Total Sugars 33.2 g | — |
| Includes Added Sugars Unavailable | — |
| Protein 86.2 g | — |
| Vitamin D 10 µg | 50% |
| Calcium 609.9 mg | 47% |
| Iron 11.3 mg | 63% |
| Potassium 2,102.5 mg | 45% |
Nutrient data notes
A nutrient amount is unavailable when any included ingredient lacks that source value.
- Trans Fat: USDA data missing for Olive Oil.
- Includes Added Sugars: USDA data missing for Eggs, Olive Oil, Red Pepper, Garlic Clove, Cream Cheese.
* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.
— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.
Daily Value reference: FDA ↗Ingredients used in this estimate
- Eggs · 10
500 g edible ingredient. Standard size assumed: 10 × USDA large; 1 portion = 50 g.
Raw whole chicken egg without shell. Unspecified egg sizes need a gram weight. USDA source ↗
- Olive Oil · 1 tbs
13.5 g edible ingredient. USDA portion: 1 tablespoon = 13.5 g.
Estimate uses USDA Oil, olive, salad or cooking. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Courgettes · 2 finely chopped
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Squash, summer, zucchini, includes skin, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Spring Onions · 3 finely chopped
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Onions, spring or scallions (includes tops and bulb), raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Red Pepper · 4
476 g edible ingredient. Standard size assumed: 4 × USDA medium (approx 2-3/4" long, 2-1/2 dia.); 1 portion = 119 g.
Estimate uses USDA Peppers, sweet, red, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Garlic Clove · 1 clove peeled crushed
3 g edible ingredient. 1 × USDA clove; 1 portion = 3 g.
Raw peeled garlic. A bare count is not assumed to mean cloves. USDA source ↗
- Red Chilli · 1
Excluded: A count without a size or portion unit needs grams.
Estimate uses USDA Peppers, hot chili, red, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Cream Cheese · 300g
300 g edible ingredient. Converted from 300g using a mass unit.
Estimate uses USDA Cheese, cream. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Milk · 6 tblsp
Excluded: No unambiguous USDA portion weight matches this measure.
Unspecified milk is estimated as whole milk, 3.25% fat, with vitamin D. Actual fat level may differ. USDA source ↗
- Chives · 4 tbs
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Chives, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Basil · 2 tbs
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Basil, fresh. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Rocket · to serve
Excluded: No quantifiable edible weight or reliable USDA food match is available.
- Parmesan · to serve
Excluded: Ranges and descriptive amounts need a gram weight.
Estimate uses USDA Cheese, parmesan, hard. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
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