Layered provençal omelette

Beat eggs together with seasoning.
Melt butter in a medium-sized, heavy-based frying pan, and pour in enough egg to cover the bottom of the pan.
Stir until just beginning to set, about 30 seconds.
Add the two cheeses and cook until just done.
Slide the omelette into a lightly oiled round casserole dish.
Make 3 more omelettes in the same way, using the remaining fillings for each one and sliding them into the casserole as they’re done. When the stack is complete, sprinkle the Parmesan cheese on top.
Cover with clingfilm and weigh down with a heavy dish.
Allow to cool slightly, then refrigerate for several hours.
Bring to room temperature before serving.
Remove the plastic and unmould the omelette cake on to a plate. Serve in wedges.