1. Take 2 bowls and add 5 eggs to each bowl - whisk lightly. 2. In a large frying pan, add 1 teaspoon of the olive oil and fry the courgettes, spring onions, chives and chive flowers. Saute for about 8 to 10 minutes over a low to medium heat until the vegetables and herbs are soft but not coloured. Set aside and season with salt and pepper. 3. In one bowl of whisked eggs, add the fried courgette mixture and in the other bowl of eggs, add the red peppers, garlic and chili - season well with salt and pepper. 4. In an 8" omelette or pancake pan, heat up some of the remaining olive oil and using a third of the courgette omelette mixture, make an open face omelette; fry the omelette for about 5 minutes or until the omelette is firm. Carefully invert the omelette on to a plate - then slide it back in to the pan cooking the other side of the omelette for about 3 minutes or until firm. Make two more courgette omelettes this way and set them to one side to cool. Continue with the red pepper omelette mixture - making three more open face omelettes. You will now have three courgette omelettes and three red pepper omelettes. Allow them to cool before assembling your "Gateau". 5. Whilst the omelettes are cooling, make the filling. Mix all of the filling ingredients together - check the seasoning and add salt and pepper to taste. 6. Take an 8" cake tine, line it with some cling film, making sure that it overlaps the sides to about 6". 7. Assemble the gateau - start of with the most attractive red pepper omelette, and place it in the cake tin - spread some filling over the top of the omelette. Continue with a courgette omelette and then a red pepper omelette - continue stacking the omelettes this way, spreading the filling in between them as you go. You will end up with a big multi-layered cake or sandwich of omelettes! 8. Take the excess cling film and cover the gateau to cover it completely. Allow to rest in the fridge for 24 hours. 9. When you are ready to serve it - carefully take the gateau out using the cling film to help you lift it out of the tin. 10. Serve it on a pretty plate or cake stand, with the red pepper omelette facing the top. 11. Sprinkle baby salad leaves and parmesan cheese shavings over the top and around the gateau. Chive flowers would also be an attractive garnish. 12. To serve, cut in to wedges and serve with the salad leaves and parmesan shavings - with extra salad leaves and dressing if you wish. ---------------------------------------------------------------------------
Nutrition
Ingredients
