Vegetarian

Break the eggs into two bowls (five in each), whisk lightly and season.
Heat the olive oil in a pan, add the courgettes and spring onions and fry gently for about 10 minutes until softened.
Cool the cooked vegetables, then stir them into one bowl of eggs.
Add the roasted red peppers, crushed garlic and chopped red chilli to the other bowl of eggs and season.
Heat a little olive oil in a 20–23 cm non-stick frying pan.
Pour about one-third of the courgette-egg mixture into the pan, swirl to cover the base and cook until set and lightly browned underneath; cover and invert to cook the other side.
Repeat with the remaining courgette-egg mixture to make two more omelettes, adding a little olive oil to the pan each time.
Stack the courgette omelettes onto a plate.
Make three omelettes in the same way with the red pepper egg mixture, adding a little olive oil as needed.
Stack the red pepper omelettes on a separate plate.
Beat the cream cheese to soften it, then beat in the milk until spreadable and stir in the chives and basil.
Line a deep 20–23 cm round cake tin with cling film.
Place the best red pepper omelette in the tin with the prettiest side down.
Spread a thin layer of the cheese filling over the omelette.
Cover with a courgette omelette and repeat, alternating layers of omelette and cheese filling until all are used, finishing with an omelette.
Flip the cling film over the top of the omelette cake and chill for up to 24 hours.
Invert the chilled omelette cake onto a serving plate and peel off the cling film.
Pile rocket on top, scatter over the Parmesan and drizzle with olive oil.