Layered Omelette Cake

An easily assembled showstopper. For maximum impact, serve at the table.

Hands-on time 30min, plus cooling and chilling. Cooking time about 25min. Serves 12 16 large eggs

5tbsp freshly chopped chives 2tbsp vegetable oil 500g full-fat cream cheese 1 red pepper, deseeded and finely diced

½ red chilli, deseeded and finely chopped

50g watercress, chopped, plus extra to garnish

1 Beat the eggs in a large jug with 2tbsp of the chives and plenty of seasoning. Heat ½tbsp of the oil in a 20.5cm non-stick frying pan and pour in ¼ of the egg mixture. Swirl the pan to ensure the base

is covered. Using a spatula, occasionally push the mixture in from the sides of the pan while it’s cooking (but ensuring the base is always fully covered with egg). Cook for 2-3min, until the underneath is golden, then flip the omelette over and cook for a further 2-3min. Transfer to a plate to cool completely.

2 Repeat with the remaining oil and egg mixture to make 3 more omelettes (you may need to whisk the eggs before making each omelette to redistribute the chives).

3 While the omelettes are cooling, in a large bowl, beat together the cream cheese, remaining chives, the pepper, chilli, chopped watercress and some seasoning.

Line a 20.5cm round cake tin with clingfilm and place a cooled omelette in the base. Spread ⅓ of the cream cheese mixture over the omelette. Repeat stacking and spreading twice more and then top with the remaining omelette. Cover tin with clingfilm and chill in the fridge for at least 30min.

4 To serve, lift the omelette cake from the tin and peel off the clingfilm. Transfer to a serving plate or cake stand, garnish with the watercress and serve in wedges. PER SERVING 232cals,

13g protein, 19g fat (9g saturates), 2g carbs (2g total sugars), 0g fibre GET AHEAD Prepare to the end of step 3 up to a day ahead. Chill. Complete recipe to serve.