In this article:
About This Recipe
After my McGriddle Sheet Pan Breakfast, I knew I wanted to create something similar… only for dinner. It needed to be savory and have a unique, yet delicious, flavor profile. This Mediterranean Vegetable Skillet ended up being the winner. Though it is vegetarian, any kind of meat could easily be added. It has a unique flavor profile, which I love, and uses an assortment of fresh garden vegetables. The topping is fluffy and enhanced with protein, thanks to the eggs. The whole thing sort of resembles an upside-down pizza and I just cannot get enough of it.
All the "Why's"
Vegetable Filling
I chose an assortment of vegetables that I find pair perfectly together, as well as stick with a sort of “Mediterranean” theme. In all actuality, you can play around with the filling and make it what you want. The main point is this: fill the skillet and make sure it contains a combination of flavors you love.
The Topping: Discard + Eggs
The addition of eggs to the sourdough discard has three effects. First, it thins out the discard and makes it pourable, able to seep through to every nook and cranny of the skillet. Second, in combination with the baking powder, it makes the topping fluffy. Last, the addition of eggs adds protein to an otherwise vegetarian dish. In a pinch, you could substitute 100 g of any liquid, such as milk or a milk variety, for the eggs, noting that the topping will have a slightly thinner consistency and less of a fluffy texture.
The Topping: Baking Powder
I chose baking powder for this recipe simply because I felt it was more effective. The difference between baking powder and baking soda is that baking soda needs an acid added for it to leaven correctly, while baking powder already has an acid added and can leaven on its own. While sourdough discard normally provides the acid, old sourdough discard may need the extra boost provided by baking powder. If your discard is still fresh and active, baking soda will work perfectly. Otherwise, stick with baking powder for the best air bubbles and fluff.
Baking Considerations
This recipe bakes fast at an oven temperature of 425 F. The goal is simply to cook the topping, since the filling is already soft from the stovetop. Because the topping does not have added sugar or milk (both of which help with browning) you will find the topping still looks fairly pale when it comes out of the oven. A toothpick inserted will tell you when it is finished. Add cheese on top of the topping if the pale color bothers you!
FAQs
Does the activity of my starter matter in this recipe?
Definitely not! You can make these with active or inactive starter (discard). Depending on which you choose, you will notice a slight difference in the consistency of the batter, fresher discard creating a thicker, fluffier batter, older discard creating a thinner, bubblier batter.
Does this dish taste incredibly sour?
This fully depends on your sourdough discard. Though it may seem this dish would be incredibly sour (since the batter is made almost fully from sourdough discard), I find it to have a fairly neutral flavor! Ultimately, it will depend on your personal tasters, home environment (environment where the discard is kept), and care routine. Older and/or acidic discard is likely to taste more sour than fresh discard.
I cannot get the topping to brown in the oven! What am I doing wrong?
You are doing nothing wrong! The topping is not going to form a deep brown color since I did not add sugar to the mixture. It should be cooked through in about 15 minutes. If you’d like it to brown, add 1/4 cup of any sweetener, such as: white sugar, honey, or maple syrup. You could also add cheese on top of the sourdough mixture.
How long will it take me to make this dish?
Once the ingredients are prepped, this recipe takes only 10-15 minutes on the stovetop and 15 minutes in the oven. Including ingredient prep of the vegetables, this can be made from start to finish in approximately forty-five minutes.
Mediterranean Vegetable Skillet
Course: Lunch, Supper, SideCuisine: MediterranianDifficulty: Beginner30
minutes15
minutes1
10-inch skilletIngredients
- For the vegetables
2 tbsp avocado or olive oil, for sautéing the vegetables
1 small onion, diced
2 small zucchini or 1 medium zucchini, diced
2 roma tomatoes, chopped
1 cup (4 oz; 115 g) mushrooms, sliced
1 cup baby spinach (a big handful is perfect)
2 cloves garlic, minced
1 tablespoon oregano
1 tsp salt
Pepper, to taste
Cheddar cheese, to taste (about ½ cup)
Feta cheese, to taste (about ½ cup)
- For the Topping
1 ½ cups sourdough discard (350 g)
2 large eggs (100 g)
2 tsp baking powder (5 g; or ½ tsp baking soda if your starter is still fairly active)
½ tsp salt (3 g)
Directions
Preheat an oven to 425 F (220 C) and a 10-inch cast iron skillet over medium to medium-high heat on the stovetop while you prepare the vegetables.
To the 10-inch cast iron skillet, add the oil.
Once the oil is hot, add the onion. Cook for 3-5 minutes, until the onion begins to soften.
Add the tomato, zucchini, and mushrooms. Cook for another 5-6 minutes, or until everything is soft.
Add the greens, cooking for 1-2 minutes, until wilted. Then, add the garlic and cook until fragrant.
Season with oregano, salt, and pepper. Remove from heat.
Top with cheddar and feta cheeses.
In a medium bowl, make the topping. Whisk together the sourdough discard, eggs, baking powder (or soda), and salt.
Pour the topping all over the vegetables in the skillet. Optionally, top with additional cheese.
Bake for 15-18 minutes, until a toothpick inserted into the topping comes out clean.
Enjoy!
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