Description
A delicious and wholesome breakfast dish featuring layers of flaky phyllo pastry and fresh vegetables.
Ingredients
Scale
- 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 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
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
- Prepare the phyllo pastry according to the package instructions and lay a sheet in the baking dish, brushing it lightly with olive oil and sprinkling a pinch of kosher salt. Repeat this process with several sheets, layering them to create a crinkly base.
- In a bowl, mix the sliced vegetables, grated garlic, chopped parsley, and a pinch of salt and pepper.
- In another bowl, whisk together the whole milk, egg yolks, fennel seeds, sweet paprika, and granulated garlic. Pour this mixture over the vegetable layer in the phyllo crust.
- Fold the edges of the phyllo over the filling, crinkling them slightly for texture. Brush the top with more olive oil.
- Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crispy.
- Let it cool for a few minutes before slicing and serving.
Notes
For a creamier texture, consider adding cheese like feta or mozzarella. Use a variety of colorful vegetables for better visual appeal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg
Keywords: breakfast, veggie, crinkle cake, phyllo pastry, brunch