Savory Cake

Breakfast at my home is usually oatmeal, eggs or Indian breakfast like "idli" or "dosa" which are savory in nature. One day, my husband asked whether I could make him a single breakfast dish that would include vegetables, eggs, cheese and nuts.
After doing some online research, I decide to use Dorie Greenspan's basic Savory Cake and then add a French-Mediterranean influence by using a combination of cheeses like feta and chevre which go well with olives and the sundried tomatoes.

Ingredients:

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 to 1/2 teaspoon chili flakes
3 large eggs, at room temperature
1/3cup whole milk, at room temperature
1/3 cup extra-virgin olive oil
1/2 cup sundried tomatoes (squeeze out the oil)
1/2 cup pitted kalamanta olives
1/2 cup of each goat and feta cheese (crumbled)
1/2 cup each of minced chives and parsley
1 1/2 tablespoon minced fresh sage
1 cup toasted walnuts, medium chopped

Method:
Preheat oven 350 degrees F.
Break eggs whisk fluffy add milk, olive oil and mix well.
Sift flour and baking powder and add to eggs.
Gently stir in cheese, olives, tomatoes and herbs
Pour into greased loaf tin (10" x 5" x 2 3/4"). Bake for 50 minutes.
Remove and cool cake before slicing.