Steamy Baltimore summers call for foods that are light and flavorful, like this purple cabbage with edamame salad recipe from Charm City’s own Elite Jakob.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Phyllo Dough Egg Bake
Ingredients
For the bottom layer:
- 5-7 phyllo dough sheets, depending on the size of the baking dish
- Olive oil spray (or 4 Tablespoons of olive oil, divided)
For the egg mixture:
- 5 eggs
- 1/2 teaspoon salt
- Pepper
- 10 olives, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded cheese (I use Mexican blend + 1/4 cup cheese for the top)
- 4 ounces feta cheese, crumbled
- Oregano
Instructions
For the bottom layer:
- Spread 2 Tablespoons olive oil or olive oil spray at the bottom of a 8"x13" (approximately) baking sheet.
- Remove each sheet from the package, and squeeze it gently to fit in the baking sheet.
- Continue with the rest of the sheets, making sure the bottom of the dish is covered.
- Drizzle 2 Tablespoons olive oil or spray on top and bake at 375° for 15 minutes.
- Meanwhile, prepare the egg mixture.
For the egg mixture:
- In a medium bowl, whisk together the eggs. Add the olives, tomatoes, shredded cheese, feta, salt, pepper, and mix.
- Take out the baked phyllo dough from the oven and spread the egg mixture evenly on the baked phyllo sheets.
- Season with salt, pepper and dried oregano.
- Sprinkle the 1/4 cup shredded cheese and bake at 375° for another 20 minutes.
- Remove from the oven and serve. It will taste delicious the day after as well, cold or lightly toasted.
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