Breakfast Veggie Crinkle Cake - Carolina Gelen

Name: Breakfast Veggie Crinkle Cake - Carolina Gelen
Cuisine: American
Ingredients: 8 ounces (226g) store-bought phyllo pastry, thawed in the fridge overnight; 1/4 cup extra virgin olive oil, plus more for greasing and topping; Kosher salt; 2 cups thinly sliced mixed vegetables; 1/2 small red bell pepper; 1/2 small Yukon gold potato; 1/2 small carrot; 1/2 small zucchini; 1/2 small leek; 1 1/4 cups whole milk; 4 egg yolks; 1 teaspoon fennel seeds, roughly crushed; 1 teaspoon sweet paprika; 1 teaspoon granulated garlic or 1/2 teaspoon garlic powder; Black pepper; 2 garlic cloves, grated; 1/3 cup finely chopped parsley

12 steps

Updated at: Mon, 08 Jul 2024 18:02:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1853.5 kcal (93%)

Total Fat97.6 g (139%)

Carbs193.3 g (74%)

Sugars33.2 g (37%)

Protein46 g (92%)

Sodium2109.2 mg (105%)

Fiber16.7 g (60%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

226gphyllo pastry

- ught, thawed in the fridge overnight

¼ cupextra virgin olive oil

plus more for greasing and topping

kosher salt

2 cupsmixed vegetables

thinly sliced

0.5red bell pepper

small

0.5Yukon gold potato

0.5carrot

0.5zucchini

0.5leek

1 ¼ cupswhole milk

4egg yolks

1 teaspoonfennel seeds

roughly crushed

1 teaspoonsweet paprika

1 teaspoongranulated garlic

or 1/2 teaspoon garlic powder

⅓ cupparsley

Instructions

Step 1

Heat the oven to 375°F (190°C).

Step 2

Make the veggie crinkle cake: Brush a 12-inch cast-iron skillet or round baking dish with oil on the bottom.

Step 3

Open the phyllo package and lay the phyllo sheets flat on your work surface. Working with 2 phyllo sheets at a time, crinkle the sheets together and arrange them in a circular motion in the skillet. Repeat with the remaining phyllo sheets until the base of the skillet is completely covered in crinkled phyllo.

Step 4

Stuff the sliced veggies in between the phyllo sheets.

Step 5

Drizzle 1/4 cup of olive oil on top and season with a pinch of salt all over the top. Place in the oven for 35 to 40 minutes, or until golden on top and hard to the touch.

Step 6

Remove the cake from the oven and reduce the heat in the oven to 350°F (175°C).

Step 7

In a medium bowl, combine the yolks, milk, fennel, paprika, garlic, a few cracks of black pepper and a hefty pinch of salt.

Step 8

Pour the mixture over the baked crinkled phyllo and veggies.

Step 9

Return the skillet to the oven and bake for 25 to 30 minutes.

Step 10

Meanwhile, in a small bowl, combine the garlic, parsley, and 2 tablespoons olive oil.

Step 11

Brush the garlic and parsley using a pastry brush all over the top of the veggie crinkle cake as soon as it comes out of the oven.