This savory twist on a traditional dessert is chock full of veggies and makes a great brunch item or anytime snack.
By Siri Pulipaka
- Vegetables/Greens used for this recipe - 1 yellow squash, 2 small onions, 1 tomato, 1 green chilli, 1 each - red and yellow peppers, a small bunch of spinach, few sprigs of coriander leaves
- 3 eggs
- 4 slices of bread
- ¼ tsp red pepper flakes
- ½ cup grated cheese
- 2 cloves of garlic
- salt and pepper to taste
- ¼ cup milk
- 2 tsp olive oil
- Preheat over to 180 C or 350 F. Cut all vegetables to small, equal sized pieces.
- In a pan, heat olive oil and saute onion, garlic and green chilli until translucent.
- Then add cut squash. Cook for 3 to 4 mins.
- Next goes in red & yellow peppers and tomato pieces. Mix and cook for 5 mins.
- Add spinach and season lightly with salt and pepper. Cook for 3 minutes and turn off the heat.
- Cut the bread slices into pieces. In a bowl, whisk together - eggs, milk, a pinch of salt, half of cheese and red pepper flakes. Add bread slices and egg mixture together and toss gently.
- Grease a baking dish with some olive oil. Evenly spread the pudding mixture, sprinkle remaining cheese and coriander leaves. Press down slightly.
- Bake for 35 to 40 mins until a toothpick when inserted in the middle comes out clean. Cut into slices and Serve.
Siri is an obsessed foodie, an avid blogger, a passionate photographer and one who yearns for simple pleasures of life. She writes about recipes, her culinary adventures and reviews local restaurants & events on her blog - Cooking With Siri, which she started in summer of 2007 during her stint in the US. She believes in farmer's markets, growing her own food and eating responsibly & locally. She also has a photography blog - 365 Days of Siri, where she shares and documents a slice of her daily life through the camera lens. She currently lives in Hyderabad, India along with her food-loving husband.