Breakfast Veggie Crinkle Cake - Carolina Gelen

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

Step 12

Slice the veggie crinkle cake into wedges and serve warm.

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