Red Pepper & Black Olive Loaf

A grab & go savory cake for lunch, brunch, picnic or snack!

Coline
Coline
10 minutesPrep time
40 minutesCook time
466 cal.Per serving

Utensils

Oven, Loaf pan, Parchment paper

recipe

Red bell pepper
Black olives (pitted)

Step 1

Preheat the oven to 350°F. Wash & remove the seeds from the pepper. Roughly chop the pepper. Pit the olives, if needed.

Egg
Flour (all-purpose)
Baking powder

Step 2

Crack the eggs into a small bowl. Beat the eggs. In a larger mixing bowl, combine the flour & baking powder. Season with black pepper. Add the beaten eggs.

Milk
Olive oil

Step 3

Pour in the milk & oil. Mix to combine.

Red bell pepper
Feta cheese
Black olives (pitted)
Parmesan (grated)

Step 4

Add the grated parmesan, whole or halved olives, chopped red pepper & crumbled feta. Stir with a few swift strokes.

Step 5

Line a loaf pan with parchment paper. Pour the batter into the pan. Bake for 40 min at 350°F.

Step 6

When the tip of a knife inserted into the center comes out clean, the loaf is done! Remove from the oven & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy466 cal.
Fat26g
Carbohydrates40g
Protein17g
Fiber4g

On average, one serving of the recipe "Red Pepper & Black Olive Loaf" contains 466 Energy, 26 g of Fat, 40 g of Carbohydrates, 17 g of Protein, 4 g of Fiber.

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Red Pepper & Black Olive Loaf
Very easy