1- Creating the breakfast veggie crinkle cake starts with simple steps that lead to a flavorful result. Begin by preheating your oven to 375°F (190°C) and greasing a large oven-safe skillet with olive oil for easy release. This preparation ensures the phyllo layers crisp up beautifully while the filling sets just right.

2- Next, layer half of the 8 ounces of phyllo pastry in the skillet, brushing each sheet with the ¼ cup of olive oil to keep it flaky. In a separate pan, sauté the 2 cups of thinly sliced mixed seasonal vegetables in olive oil with kosher salt to taste for 5 7 minutes until tender, then let them cool. Whisk together the 4 egg yolks, 1 ¼ cups of whole milk, 1 teaspoon of fennel seeds, 1 teaspoon of paprika, 1 teaspoon of granulated garlic, 1 teaspoon of black pepper, 2 cloves of grated garlic, and ⅓ cup of chopped parsley until smooth, then fold in the sautéed vegetables.

3- Pour this mixture over the phyllo layers in the skillet and fold the edges of the phyllo over the filling. Top with the remaining phyllo sheets, brushing each with more olive oil for extra crispiness. Bake for 50 60 minutes until the cake is golden and flaky, then cool slightly before slicing.

4-Tips for Success During Preparation:* Brush each phyllo layer thoroughly to maintain crispiness.* Use fresh vegetables and avoid overcooking to keep their color and nutrients intact.* Whisk the egg mixture well for an even texture throughout.

5- If the phyllo tears, just overlap the pieces to keep things moving smoothly. For more vegetable-focused ideas, explore our recipe for tasty roasted veggie black bean tacos.