Provençal Omelette Cake Recipe

Preheat the oven to 350°F (175°C).

In a large bowl, whisk together the eggs, salt, and black pepper.

Heat olive oil in a non-stick skillet over medium heat. Add the onions and sauté until they turn translucent.

Add bell peppers, zucchini, and tomatoes to the skillet. Cook until they soften and release their juices, about 5 minutes.

Pour the whisked eggs into the skillet, evenly distributing the vegetables. Sprinkle with fresh basil and Parmesan cheese.

Cook for 2-3 minutes, until the edges start to set.

Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the omelette is cooked through and slightly golden on top.

Remove from the oven and let it cool for a few minutes. Slice into wedges and serve.