Break the eggs into two bowls, five in each. Whisk lightly and season with salt and pepper. Heat the oil in a pan, add the zucchini/courgettes, then fry gently for about 10 mins until softened. Cool, then stir into one bowl of eggs with a little salt and pepper. Add the roasted peppers to the other bowl of eggs with the garlic oil, chilli, salt and pepper.
Heat a little oil in a 20-
Slide it back into the pan to cook the other side. Repeat with the remaining mix to make two more omelettes, adding a little oil to the pan each time. Stack the omelettes onto a plate. Make three omelettes in the same way with the red pepper mixture, then stack them on a separate plate.
Now make the filling. Line a deep, 20-
To serve, invert the omelette cake onto a serving plate and peel off the cling film. Pile rocket on the top and scatter over the cheese, a drizzle of olive oil and a little freshly ground black pepper. Serve cut into wedges.
1 tbsp olive oil, plus extra for frying and drizzling
2 zucchini/courgettes, finely chopped
4 roasted red capiscum/peppers drained and finely chopped
1 tbsp garlic infused oil
1 red chilli, deseeded and finely chopped
For the filling
1 ball mozzarella
4 tbsp snipped chives
2 tbsp chopped fresh basil
rocket leaves and shaved Parmesan (or vegetarian alternative), to serve