Veggie Oven Puffed Pancake - Wow - Brunch! |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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WOWZERS! This is SO yummy! You can easily vary the veggies to be what's in season. Looks impressive - but is SO easy! ENJOY! This is adapted from July/August '98 Quick Cooking magazine. Ingredients:
1 teaspoon butter |
2 eggs |
1/2 cup milk |
1/2 cup all-purpose flour |
1/2 teaspoon salt, divided |
2 cups broccoli florets |
1 cup chopped green pepper |
1 cup chopped tomato |
1/2 cup chopped red onion |
2 tablespoons water |
1/8 teaspoon pepper |
1/2 teaspoon garlic powder |
8 ounces shredded cheddar cheese, divided |
Directions:
1. Place butter into a 9 pie plate in a 450 oven until melted; remove and carefully tilt pie plate to coat bottom and sides.
2. In a bowl, beat eggs and milk.
3. Add flour and 1/4 teaspoon of salt; mix well.
4. Pour into pie plate.
5. Bake for 14-16 minutes or until puffed around the edges and golden brown.
6. Meanwhile in a skillet cook broccoli, green pepper, tomato and onion in water for 8-10 minutes or until crisp-tender; drain well.
7. Add pepper, garlic and remaining salt.
8. Sprinkle 1/2 cup cheese over the pancake; top with veggies and remaining cheese.
9. Bake 3-4 minutes longer or until cheese is melted.
10. Cut into wedges; serve immediately.
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