Instructions

• 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