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Vegetable Oven Pancake

I clipped this recipe when I was first married, but my husband was actually first to prepare it. The puffy pancake looked beautiful and tasted even better. It wasn't until I made this dish myself the I realized how simple it really is. We like to vary the vegetables, depending on what's in season. —Mirien Church Aurora, Colorado
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 teaspoon butter
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1/2 teaspoon salt, divided
  • 2 cups fresh broccoli florets
  • 1 cup chopped green pepper
  • 1 cup chopped tomato
  • 1/2 cup chopped red onion
  • 2 tablespoons water
  • 1/8 teaspoon pepper
  • 1-1/2 cups shredded cheddar cheese

Directions

  • Place butter in a 9-in. pie plate; heat in a 450° oven until melted. Carefully tilt pan to coat bottom and sides. In a large bowl, beat the flour, eggs, milk and 1/4 teaspoon salt until smooth. Pour into pie plate. Bake for 14-16 minutes or until puffed around the edges and golden brown.
  • Meanwhile, in a large skillet, cook the broccoli, green pepper, tomato and onion in water for 8-10 minutes or until crisp-tender; drain well. Add pepper and remaining salt.
  • Sprinkle 1/2 cup cheese over pancake; top with vegetables and remaining cheese. Bake 3-4 minutes longer or until cheese is melted. Cut into four wedges; serve immediately.
Nutrition Facts
1 slice: 308 calories, 17g fat (11g saturated fat), 158mg cholesterol, 621mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 17g protein.

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