This veggie cake is perfect for lunch, breakfast, or a light spring supper. It’s similar to a frittata and omelet—an egg-based dish filled with all kinds of veggies. It’s a quick, easy, and versatile dish—perfect for spring. It’s great for those who want a healthier recipe, as you can easily add your favorite veggies to make it more nutritious. It can be made with various meats, cheeses, or vegetables. It’s easy to make with ingredients you probably already have on hand. You’ll need eggs, a bell pepper, an onion, a potato, milk, flour, and cheese. Mix together, and bake on the stovetop—no oven needed!
Tips
To make the veggie cake light and fluffy, whisk the eggs well until very foamy. If you want to make them really puffy, you can separate the eggs, and whisk the whites until peaks form. Fold the egg whites into the rest of the ingredients and proceed with the recipe.
If you want the onions to taste sweeter, you can caramelize them beforehand.
The veggie cake can be made ahead of time and served hot or at room temperature.
Don’t be tempted to overcook the veggie cake, otherwise, it will come out rubbery instead of light and fluffy.
Feel free to add garlic, and fresh herbs like parsley, basil, thyme, or oregano.
Veggie Cake Variations
You can add more vegetables according to your liking. Try any of the following:
Caramelized sweet onionSweetcornSauteed mushroomsSauteed leeksWilted baby spinachGrated carrot
For a meatier version, add cooked ground beef, cooked bacon, chopped ham, or shredded rotisserie chicken.
If you prefer, you can make the veggie cake in the oven. Use an 8-inch baking tin and bake at 180°C/350°F for 20-25 minutes until a golden crust forms. Remember to use an oven-safe baking dish!
How To Store The Veggie Cake
The veggie cake can be stored in the refrigerator for up to 3 days. Make sure to store it in an airtight container so that it does not absorb any odors in your fridge.
Ingredients
Instructions
Chop the red pepper and onion finely.
