Divide the eggs into three separate bowls, cracking 4 eggs into each.

To the first bowl, add the chopped spinach, minced garlic, and a pinch of salt and pepper. Whisk well.

To the second bowl, add the diced roasted red peppers and a pinch of salt and pepper. Whisk well.

To the third bowl, add the Parmesan cheese, Herbes de Provence, and a pinch of salt and pepper. Whisk well.

Heat 1 tablespoon of olive oil in an 8-inch non-stick skillet over medium heat.

Pour the spinach egg mixture into the skillet. Cook without stirring for about 3-4 minutes until the bottom is set. Flip carefully and cook for another 1-2 minutes. Slide onto a plate.

Add another tablespoon of oil to the skillet and repeat the cooking process with the red pepper egg mixture. Slide onto a separate plate.

Add the final tablespoon of oil and cook the cheese and herb egg mixture. Slide onto a separate plate.

To assemble, place the spinach omelette on a serving platter. Spread half of the olive tapenade over the top.

Place the red pepper omelette on top of the tapenade layer and spread the remaining tapenade over it.

Top with the cheese and herb omelette. Press down gently to adhere the layers.

Let the stack cool to room temperature, then slice into wedges like a cake to serve.