Pea Cake with Carrot and Cauliflower

Name: Pea Cake with Carrot and Cauliflower
Total time: 30 min
Yield: 4
Ingredients: 15 g of biological yeast; 1 cup of warm milk; 1 egg; 2 whites; 1 tablespoon of olive oil; 1 cup of peas; 1 cup of wheat flour; 2 tablespoons of grated Parmesan cheese; 1 medium carrot, cut into cubes and cooked al dente; 1 cup of cauliflower, cooked al dente and chopped; 2 tablespoons of black olives, chopped; Salt and oregano to taste

1
15 g of biological yeast
2
1 cup of warm milk
3
1 egg
4
2 whites
5
1 tablespoon of olive oil
6
1 cup of peas
7
1 cup of wheat flour
8
2 tablespoons of grated Parmesan cheese
9
1 medium carrot, cut into cubes and cooked al dente
10
1 cup of cauliflower, cooked al dente and chopped
11
2 tablespoons of black olives, chopped
12
Salt and oregano to taste

Ingredients

1
15 g of biological yeast
2
1 cup of warm milk
3
1 egg
4
2 whites
5
1 tablespoon of olive oil
6
1 cup of peas
7
1 cup of wheat flour
8
2 tablespoons of grated Parmesan cheese
9
1 medium carrot, cut into cubes and cooked al dente
10
1 cup of cauliflower, cooked al dente and chopped
11
2 tablespoons of black olives, chopped
12
Salt and oregano to taste

Directions

1
Preheat the oven to 400°F
2
In a bowl, dissolve yeast in milk
3
Mix egg, whites, olive oil, wheat flour, Parmesan cheese, carrot, cauliflower, black olives, salt, and oregano
4
Transfer the mixture to a medium rectangular baking dish, greased with butter and floured
5
Let it rest for 20 minutes
6
Bake in the preheated oven for 30 minutes or until golden brown.