Layered omelette cake

This easily assembled veggie main is a real showstopper.

SERVES 12 PREP 30min, plus chilling COOK 25min

• 16 large eggs

• 5tbsp freshly chopped chives

• 2tbsp vegetable oil

• 500g (1lb 2oz) full-fat

Philadelphia cream cheese

• 1 red pepper, deseeded and finely diced

• ½ red chilli, deseeded and finely chopped

• 50g (2oz) watercress, chopped, plus extra to garnish

1 Beat eggs in a jug with 2tbsp of chives and seasoning. Heat ½tbsp of

oil in a 20.5cm (8in) non-stick frying pan; pour in a quarter of egg mixture. Swirl pan to ensure base is covered. Cook for 2-3min until underneath is golden; flip omelette; cook for a further 2-3min. Transfer to a plate to cool. Repeat with remaining oil/egg mixture to make three more omelettes. 2 In a bowl, beat together cream cheese, remaining chives, red pepper, chilli and chopped watercress. Line 20.5cm (8in) cake tin with clingfilm and place a cooled omelette in base.

Spread a third of cream cheese mixture over omelette. Repeat stacking/spreading twice more; top with remaining omelette. Cover tin with clingfilm; chill in fridge for at least 30min. 3 To serve, lift omelette cake from the tin, peel off clingfilm. Transfer to a cake stand and garnish with watercress.

GET AHEAD Prepare to the end of step 2 up to a day ahead. Chill. Complete recipe to serve.

PER SERVING: CALS 321; FAT 31G; SAT FAT 15G; CARBS 1G