Description
A vibrant and healthy savory breakfast cake featuring crinkled phyllo dough sautéed garden vegetables fresh botanical herbs and a velvet-like egg base.
Ingredients
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1 sheet phyllo dough.
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1 zucchini.
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1 red bell pepper.
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1/2 cup feta cheese.
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4 large eggs.
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1/4 cup Greek yogurt.
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2 tbsp olive oil.
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3 green onions.
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1/2 tsp dried oregano.
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1/4 tsp chili flakes.
Instructions
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Sauté zucchini carrot and bell pepper in olive oil for 5 minutes until soft and artisanal.
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Whisk eggs Greek yogurt and feta until a stable velvet-like emulsion forms.
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Brush phyllo dough with oil and crinkle into a greased baking dish for a professional-grade base.
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Pour the egg and vegetable mixture over the dough and bake at 375F for 40 minutes.
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Let cool for 5 minutes until the pastry reaches its structural peak and golden brown color.
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Slice and serve warm for a professional-grade social appetizer finish.
Notes
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Squeezing the moisture from the zucchini is the secret to a professional-grade crispness for this Breakfast Veggie Crinkle Cake.
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Crinkled phyllo dough provides a sophisticated and grain-rich foundation while adhering to dietary rules.
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This dish is naturally pork-free and perfect for holiday social gatherings.
- Prep Time: 15 mins.
- Cook Time: 40 mins.
- Category: Breakfast.
- Method: Baking/Sautéing.
- Cuisine: Mediterranean-American Fusion.
Nutrition
- Serving Size: 1 slice.
- Calories: ~ 280 kcal.
- Sugar: ~ 3 g.
- Sodium: ~ 380 mg.
- Fat: ~ 18 g.
- Saturated Fat: ~ 8 g.
- Unsaturated Fat: ~ 10 g.
- Trans Fat: ~ 0 g.
- Carbohydrates: ~ 18 g.
- Fiber: ~ 2 g.
- Protein: ~ 12 g.
- Cholesterol: ~ 145 mg.
Keywords: Breakfast Veggie Crinkle Cake, Phyllo Dough Recipes, Healthy Breakfast Ideas, Savory Cake Recipes, Zucchini and Feta Cake, New York Recipe.