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Zucchini and Olive Breakfast Cake, French-Style

Faith Durand
  • minutes
  • Serves 1

INGREDIENTS

1

large clove Garlic

1/2 lb

Zucchini

3

Eggs, large

1/2 cup

Kalamata olives, pitted and sliced

1 3/4 cups

All-purpose flour

2 tsp

Baking powder

1/2 tsp

Black pepper

1

Kosher salt

1 tsp

Salt

1/3 cup

Olive oil

2 oz

Goat cheese

1/3 cup

Milk