Omelette layered stack

    1 hour 30 min

    The inspiration for this dish came from two places, an Italian cookbook I was given for Christmas and a multi-layered cake (30 or 40 layers) made during the bake off programme. Quite a simple yet versatile dish made up of three omelettes with a savoury filling between each omelette layer. I am using Mediterranean vegetables for the filling but you can use any selection of vegetable and/or meat. In fact, this is a great recipe for leftover vegetables and left over Sunday roast. Experiment and enjoy. This recipe will serve four.


    Dorset, England, UK
    2 people made this

    Serves: 4 

    • 1 large courgette, sliced and diced
    • 1 large aubergine, sliced and diced
    • 1 red pepper, sliced thinly lengthways
    • 1 yellow pepper, sliced thinly lengthways
    • olive oil, as needed
    • 1 onion, sliced and diced
    • 1 leek, sliced and diced
    • salt and pepper, to taste
    • 9 eggs (3 eggs for each omelette)
    • 1 to 2 handfuls grated cheese, of your choice
    • 1 to 2 teaspoons chopped fresh parsley
    • 1 to 2 teaspoons chopped fresh chives

    Prep:20min  ›  Cook:40min  ›  Extra time:30min resting  ›  Ready in:1hr30min 

    1. Preheat the oven to 220 C / 200 C fan / Gas 7.
    2. Prepare the savoury filling. Put the courgette and aubergine in a colander and sprinkle with salt covering all the diced parts. This will draw out water and will help the vegetables hold their shape when roasted. Leave for 30 minutes. After half an hour rinse the salt off with water, drain and pat dry.
    3. Add the courgette and aubergine to a roasting pan along with the sliced peppers and drizzle with olive oil and toss to make sure they get an even covering of oil.
    4. Roast for between 20 and 25 minutes in the preheated oven until tender.
    5. While these vegetables roast put a sauté pan on a medium heat with a glug of olive oil and fry the onion and leek until they start to brown. Once all the vegetables are cooked combine into the sauté pan. Do not switch the oven off.
    6. Line a loose bottomed cake tin with baking paper, I use an 18cm tin. The tin helps to keep the stack of omelettes upright. Make three omelettes using three eggs per omelette. Cook each omelette until the base has cooked and the top is slightly soft. I flavour my omelettes putting cheese in the first one, parsley in the second and the top omelette with chives.
    7. Now construct the omelette stack. Once the first omelette is cooked slide it into the lined cake tin and start the next omelette. Put a generous layer of the filling on top of the first omelette and repeat the process with the second omelette. The third omelette tops-off the stack and grate cheese onto of it.
    8. Bake the oven for 15 to 20 minutes until the cheese has melted. Now serve (I usually serve this dish with sourdough toast). Enjoy!

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    Reviews in English (1)


    A great simple evening meal that is delicious.  -  27 Jan 2016