Cooked - Breakfast Veggie Crinkle Cake

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Breakfast Veggie Crinkle Cake

8.0

8 ounces (226g) store-bought phyllo pastry, thawed in the fridge overnight

¼ cup extra virgin olive oil, plus more for greasing and topping

Kosher salt

2 cups thinly sliced mixed vegetables (e.g. red bell pepper, Yukon gold potato, carrot, zucchini, leek)

1 ¼ cups whole milk

4 egg yolks

1 teaspoon fennel seeds, roughly crushed

1 teaspoon sweet paprika

1 teaspoon granulated garlic or ½ teaspoon garlic powder

Black pepper

2 garlic cloves, grated

⅓ cup finely chopped parsley

Select all/reset

Heat the oven to 375°F (190°C).
Brush a 12-inch cast-iron skillet or round baking dish with oil on the bottom.
Crinkle the phyllo sheets together and arrange them in a circular motion in the skillet.
Stuff the sliced veggies in between the phyllo sheets.
Drizzle olive oil on top and season with salt.
Bake until golden on top and hard to the touch.
Combine yolks, milk, fennel, paprika, garlic, black pepper, and salt. Pour over the baked phyllo and veggies.
Bake for additional 25-30 minutes.
Combine garlic, parsley, and olive oil. Brush over the top of the cake.
Slice into wedges and serve warm.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🎂Cake

CuisineMediterranean

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 55 weeks ago

Loading...

Privacy Policy Cookie Policy Terms of Service