Rustic Provençal Omelette Cake with Herbs

Prepare the vegetable fillings by heating 1 tablespoon of olive oil in a non-stick skillet over medium heat. Sauté the diced red bell pepper for about 5 minutes until soft and slightly caramelized, then transfer to a small bowl.

In the same skillet, wilt the chopped spinach for 1 to 2 minutes until fully collapsed. Squeeze out any excess moisture using a paper towel to prevent the cake from getting soggy, then set aside in a separate bowl.

Whisk the eggs in a large bowl with salt, black pepper, parsley, and chives until thoroughly combined and slightly frothy. Divide the egg mixture evenly into three separate bowls to create the distinct layers of your cake.

Stir the cooked bell peppers into the first egg bowl, the wilted spinach into the second bowl, and the crumbled goat cheese into the third bowl.

Heat 1 teaspoon of olive oil in a small 8-inch non-stick skillet over medium-low heat. Pour in the bell pepper egg mixture, cooking for 3 to 4 minutes until the bottom is set and golden, then carefully flip to cook the other side for 1 minute.

Repeat the cooking process with the spinach egg mixture and the goat cheese egg mixture, adding a touch of olive oil to the skillet before each omelette. Slide each completed omelette onto a plate to cool slightly.

Assemble the cake by placing the red pepper omelette on a serving platter as the base layer. Spread the black olive tapenade evenly over the top of this first layer to add a rich, savory depth.

Place the spinach omelette on top of the tapenade, then stack the goat cheese omelette on top to complete the layers. Press down gently with a spatula to help the layers adhere, then slice into wedges and serve warm or at room temperature.