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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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If your skillet doesn't have an ovenproof handle, wrap the handle in layers of aluminum foil to protect it. Ingredients:
3 garlic cloves, thinly sliced |
1 tablespoon olive oil |
1 small onion, coarsely chopped |
3/4 cup diced carrots |
1 (8-oz.) package cooked cubed ham |
1 (16-oz.) can large butter beans, drained |
1/2 (16-oz.) package frozen butter peas |
2 1/2 cups low-sodium fat-free chicken broth |
2 teaspoons chopped fresh rosemary |
cornbread crust batter |
Directions:
1. Preheat oven to 400°. Sauté garlic in hot oil in a 10-inch ovenproof skillet over medium heat 1 minute. Add onion and carrots; sauté 3 to 4 minutes or until tender. Add ham; cook 3 minutes. Stir in beans, peas, and next 2 ingredients; bring to a boil, and cook 5 minutes. Remove from heat; pour batter over ham mixture.
2. Bake at 400° for 28 to 30 minutes or until golden brown and bubbly.
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