Golden rosettes of crispy phyllo form the “crust” of this easy breakfast bake. Beneath the crown of pastry is a custardy base made from pesto-laced eggs and tender, roasted summer veggies; tomatoes and zucchini are used here, but bell peppers, scallions, or even a cup of sautéed spinach would make fine substitutes. This is a great opportunity to save time and use store-bought pesto—the stuff from the refrigerated section is tastier and fresher than the kind that comes in a shelf-stable jar, but either will do in a pinch.
Directions
- Heat the oven to 375°F and position a rack in the center. Add the tomatoes and zucchini to a rimmed baking sheet. Add 1 tablespoon olive oil, salt, and pepper, then bake, flipping once halfway through, for 20 to 25 minutes, or until tender and the zucchini is golden brown in places. Set aside.
- Meanwhile, use a pastry brush to apply a thin coating of oil on the bottom and sides of a 10-inch cast iron skillet.
- Place one sheet of phyllo dough on a cutting board horizontally, with a long end facing you. Using a pastry brush, apply a very thin coating of olive oil to the entire sheet, then sprinkle it lightly with salt. Next, use your fingers to scrunch the dough into a very loose strip that’s pleated like an accordion. Gently coil the strip around itself to form a loose rosette, then place it into the prepared skillet. Repeat with the remaining phyllo sheets. When you’re done, the pan should be filled with phyllo rosettes.
- Bake the phyllo for 20 to 25 minutes or until deep golden brown and crisp all the way through. If you have room in your oven, place the pan next to the sheet pan with the veggies; otherwise, transfer the vegetables to the bottom rack and place the pan with the phyllo in the center of the oven.
- Meanwhile, make the egg mixture. Combine the eggs, half-and-half, pesto, salt, and pepper in a medium bowl and whisk until well combined. Finally, mix in half the cheese.
- Remove the phyllo rosettes to a plate briefly and distribute the cooked veggies evenly over the bottom of the skillet, then add the baked phyllo back to the pan on top of the vegetables. Pour the egg mixture evenly over the top, then scatter with the remaining cheese. The phyllo will be only slightly submerged in the egg mixture which will puff up during baking.
- Bake for 25 to 35 minutes or until the egg mixture is set and golden brown on top. Let rest for about 15 minutes before serving.
- This dish is best enjoyed on the day it’s made, as the phyllo will lose its crispiness over time.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.