Elements
0
2 to three tablespoons extra-virgin olive oil, divided
½ c
halved cherry tomatoes
1 sm
zucchini, sliced into ¼-inch-thick items
Kosher salt and black pepper, to style
9
sheets phyllo dough, defrosted in a single day within the fridge
3 lg
eggs
1½ c
half-and-half or milk
¼ c
store-bought or home made basil pesto
¾ c
coarsely grated fontina or Monterey Jack cheese (about 3 ounces)
Golden rosettes of crispy phyllo type the “crust” of this straightforward breakfast bake. Beneath the crown of pastry is a custardy base comprised of pesto-laced eggs and tender, roasted summer time veggies; tomatoes and zucchini are used right here, however bell peppers, scallions, or perhaps a cup of sautéed spinach would make wonderful substitutes. It is a nice alternative to avoid wasting time and use store-bought pesto—the stuff from the refrigerated part is tastier and more energizing than the sort that is available in a shelf-stable jar, however both will do in a pinch.
Instructions
- Warmth the oven to 375°F and place a rack within the heart. Add the tomatoes and zucchini to a rimmed baking sheet. Add 1 tablespoon olive oil, salt, and pepper, then bake, flipping as soon as midway by, for 20 to 25 minutes, or till tender and the zucchini is golden brown in locations. Put aside.
- In the meantime, use a pastry brush to use a skinny coating of oil on the underside and sides of a 10-inch forged iron skillet.
- Place one sheet of phyllo dough on a reducing board horizontally, with a protracted finish going through you. Utilizing a pastry brush, apply a really skinny coating of olive oil to your entire sheet, then sprinkle it evenly with salt. Subsequent, use your fingers to scrunch the dough into a really unfastened strip that’s pleated like an accordion. Gently coil the strip round itself to type a unfastened rosette, then place it into the ready skillet. Repeat with the remaining phyllo sheets. If you’re accomplished, the pan must be crammed with phyllo rosettes.
- Bake the phyllo for 20 to 25 minutes or till deep golden brown and crisp throughout. When you have room in your oven, place the pan subsequent to the sheet pan with the veggies; in any other case, switch the greens to the underside rack and place the pan with the phyllo within the heart of the oven.
- In the meantime, make the egg combination. Mix the eggs, half-and-half, pesto, salt, and pepper in a medium bowl and whisk till effectively mixed. Lastly, combine in half the cheese.
- Take away the phyllo rosettes to a plate briefly and distribute the cooked veggies evenly over the underside of the skillet, then add the baked phyllo again to the pan on prime of the greens. Pour the egg combination evenly excessive, then scatter with the remaining cheese. The phyllo will probably be solely barely submerged within the egg combination which can puff up throughout baking.
- Bake for 25 to 35 minutes or till the egg combination is ready and golden brown on prime. Let relaxation for about quarter-hour earlier than serving.
- This dish is greatest loved on the day it’s made, because the phyllo will lose its crispiness over time.
Zola Gregory
Zola Gregory is a author and recipe developer primarily based in Seattle. Having beforehand labored as a pastry chef and baker, she now enjoys serving to others discover success in their very own kitchens by her tales, recipes, and baking courses.
