Ingredients

• 10 large eggs
• 1 tablespoon olive oil, plus more for the pan
• 2 medium zucchini, finely chopped
• 3 scallions, finely chopped
• 4 roasted red peppers, chopped
• 1 clove garlic, peeled and minced
• 1 red chili, finely chopped
• 10 ounces cream cheese, softened
• 6 tablespoons milk
• 1/4 cup chives, chopped
• 2 tablespoons fresh basil, chopped
• to serve arugula
• to serve Parmesan, shaved
• to taste salt and black pepper

Equipment

• 8 to 9 inch nonstick skillet
• Deep 8 to 9 inch round cake pan
• Two mixing bowls
• Whisk
• Plastic wrap

Instructions

1. Crack 5 eggs into each of two bowls, then whisk each lightly and season with salt and pepper so every omelette is well flavored.
2. Heat 1 tablespoon olive oil in a skillet over medium heat, add the zucchini and scallions, and cook gently for about 10 minutes until soft and lightly golden, so they taste sweet rather than raw. Let them cool, then stir into one bowl of eggs.
3. Stir the chopped roasted red peppers, minced garlic, and chopped chili into the second bowl of eggs, adding a little more salt and pepper.
4. Heat a little oil in an 8 to 9 inch nonstick skillet over medium heat. Pour in about one-third of the zucchini egg mixture, swirling to coat the base. Cook until set and lightly browned underneath, then cover with a plate, invert the omelette onto it, and slide it back to cook the other side. Repeat to make three zucchini omelettes total, oiling the pan each time.
5. Make three red pepper omelettes the same way, stacking them on a separate plate as you go.
6. Beat the softened cream cheese until smooth, then beat in the milk a little at a time until spreadable. Stir in the chives, basil, salt, and pepper.
7. Line a deep 8 to 9 inch round cake pan with plastic wrap. Place your best red pepper omelette in first, prettiest side down, then spread with a thin layer of cheese filling.
8. Add a zucchini omelette, more filling, and keep alternating layers until all the omelettes and filling are used, finishing with an omelette on top.
9. Fold the plastic wrap over the top and chill for at least a few hours or up to 24 hours so it firms up and slices cleanly.
10. Invert onto a serving plate, peel off the plastic wrap, and top with arugula, shaved Parmesan, a drizzle of olive oil, and fresh black pepper. Cut into wedges to serve.