This Omelet in a Provençal cake appeared in a video on facebook – Омлетен кейк по провансалски. Бон Апети / Bon Apeti It shows the step by step recipe with such provocative images, which leaves everyone with their mouths watering. As it is in the Bulgarian language, it is difficult to understand the exact amount of the ingredients. Yet I couldn’t resist. It is available and still posted – Here this was a promise fulfilled!! Hence, many friends enjoyed it saying: “make it, Bia, and prepare the recipe for us!” I was looking for the recipe as written to try a translation and, NADA! So the solution was to watch the video sometimes (many times) memorize and then follow every detail to a T and, follow my intuition freely without fear of making mistakes. Promised and done! Here it is! Don’t be afraid of the size, the secret is to have a little patience. It is easy and, of course, you also won’t be able to resist.
omelet cake with vegetable

omelet cake with vegetable                                                                            photo:Bia Flores

Ingredients
For the vegetables:
3-4 tablespoons canola oil or extra-virgin olive oil
1 medium red onion, chopped
2 cloves garlic, minced or crushed
2 red bell peppers (capsicums), about ½ lb (250 g), roasted and seeded (canned or homemade) chopped (see tip)
1½ zucchini (courgettes) or summer squash, about ½ lb (250 g), cut into cubes
2 tablespoons chopped green (spring) onion tops (option)
Kosher salt and freshly ground pepper
For the omelets:
12 large eggs
½ cup (4 fl oz / 125 ml) milk
For the filling:
5-7 oz (160-180 g) fresh goat or feta cheese or other strongly flavored cheese (see tip)
½ cup (4 fl oz/ 125 ml) heavy (double) cream (whipped regular used )
3-4 tablespoons sour cream (light used)
2-3 tablespoons chopped fresh basil
Kosher salt and freshly ground pepper
Fresh basil leaves to garnish

 

Directions:

To prepare and assemble the omelets, you will need 1 nonstick frying pan and 1 round cake tin with a false bottom, both of 8-10 inches (18-20 cm ) (see photo at the end of the recipe).

Peppers: In a saucepan over medium –low heat, warm 1 tablespoon of oil and fry the onion. Add half the garlic and sauté slightly. Add the bell pepper and cook, stirring constantly, for 2–3 minutes. Season to taste with salt and pepper. Transfer to a large bowl and set aside to cool.

Zucchini: Wipe the saucepan with paper towels then add 1 tablespoon of oil. Warm over medium-high heat and fry the cubes of zucchini, stirring often, for 5–7 minutes or until they are golden and cooked; add the remaining garlic and fry gently, stirring constantly until golden brown and release the aroma; add the green onion, if using. Season to taste with salt and pepper. Transfer to a large bowl and let it cool.

Filling: Meanwhile, place the cheese in a medium bowl and mash it with a fork until it is dismantled. Add the cream and sour cream and mix; add the chopped fresh basil. Season to taste with salt and pepper. Set aside.

Omelets: In a bowl with the peppers, whisk together 6 eggs, half the milk, a pinch of salt, and a grind of pepper just until blended. Repeat the same process, in another bowl, with the zucchini. Let the two bowls next to the stove.

Clean the pan and brush the surface with a thin film of oil. Take it to moderate heat and let it warm up, then pour ⅓ of the butter of the omelet (peppers or zucchini) and make circular movements with a frying pan so that the dough evenly cover the entire surface and cook until the edges of the omelet are lightly browned. With a large spatula carefully turn and cook until the other sides are lightly browned; transfer to a plate and make 2 more omelets with the remaining butter. Repeat the same process with the butter of the second bowl. You should have 3 peppers omelets and 3 zucchini omelets.

pepper omelet

bell pepper omelet                                                                                                  photo:Bia Flores

omelete de zucchini

zucchini omelet                                                                                               photo:Bia Flores

bolo de omeletes com legumes

omelet cake  with vegetable                                                                          photo:Bia Flores

Assembly: Place the ring of the round cake in a serving dish and arrange the omelets interspersing them with the filling, and alternating the flavor (I started with a peppers omelet and finish them off with a zucchini). Lightly press the omelets, so they are well accommodated in the form. Remove the ring.Garnish the cake with the basil leaves and serve. Cut the slices with a large serrated knife.

omelet cake with vegetable

omelet cake with vegetable                                                                            photo:Bia Flores

Makes 6 servings

Suggestion: Use soft and strong-tasting cheese. Do not use cream cheese, it will leave the filling soft and it will flow through the edges of the cake.

Tip: preheat a broiler (griller) or an oven to 400° F (200° C). Using a small, sharp knife, cut each pepper in half lengthwise. Cut out the stem, and seeds from each half. Lay the pepper halves, cut sides down, on a large baking sheet. Place under the broiler or in the oven. Broil (grill) or roast until the skins blister and blacken. Let them cool completely and remove the skin.

Pimentões assados

roasted bell peppers                                                                                           photo:Bia Flores

pan and cake pan

pan and cake pan                                                                                               photo:Bia Flores