Red Pepper & Black Olive Loaf

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

Coline
Coline
104

10 minutes

Prep time

40 minutes

Cook time

466 cal.

Per serving

Utensils

Oven, Loaf pan, Parchment paper

recipe

Bell pepper (red)
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 (whole)
Olive oil

Step 3

Pour in the milk & oil. Mix to combine.

Bell pepper (red)
Feta cheese (block)
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.
Fat26 g
Carbohydrates40 g
Protein17 g
Fiber4 g

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