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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This fluffy oven pancake full of fresh and healthy veggies makes a great lunch or light supper. Ingredients:
1 teaspoon butter |
1/2 cup flour |
2 eggs |
1/2 cup milk |
1/2 teaspoon salt, divided |
2 cups fresh broccoli florets |
1 cup green pepper, chopped |
1 cup tomato, chopped |
1/2 cup red onion, chopped |
2 tablespoons water |
1/8 teaspoon pepper |
1 1/2 cups cheddar cheese, shredded, divided |
Directions:
1. Put butter in a 9-inch pie pan; place in a 450 degree Fahrenheit oven until butter is melted.
2. Remove from oven and carefully tilt pan to coat bottom and sides with the melted butter.
3. In a medium bowl, beat the flour, eggs, milk, and 1/4 teaspoon of salt until smooth.
4. Pour into the pie pan; bake at 450 degrees Fahrenheit for 14 to 16 minutes, until puffed around the edges and golden brown.
5. While the pancake is cooking, cook the broccoli, green pepper, tomato, and onion in the 2 tablespoons water for 8 to 10 minutes until tender-crisp. Drain well.
6. Toss with pepper and remaining 1/4 teaspoon of salt.
7. Sprinkle the cooked pancake with 1/2 cup cheese; top with vegetables and remaining 1 cup of cheese.
8. Bake at 450 degrees Fahrenheit for 3 or 4 more minutes, or until cheese is melted.
9. Serve immediately.
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