Savory Oven-Baked Pancake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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From Vegetarian Times. Ingredients:
3 tablespoons unsalted butter, divided |
2 large eggs |
1/4 cup low-fat milk |
1/4 cup all-purpose flour |
salt |
fresh ground black pepper |
1/4 cup diced onion |
1/2 cup fresh green peas (or frozen and thawed) |
1/4 cup diced red bell pepper |
2 large white button mushrooms |
1/4 cup dry white wine |
1/2 cup grated jarlsberg cheese (or other low-fat swiss-style cheese) |
1 sprig fresh thyme, for garnish |
Directions:
1. Preheat an oven to 400°; preheat a 5 or 6-inch round baking dish; melt 2 tablespoons of butter in the baking dish.
2. Beat the eggs, milk, flour together until smooth; season with salt and pepper.
3. When the butter is melted, pour the egg mixture into the baking dish and place in the oven; bake for 15 minuutes or until puffed and golden.
4. Meanwhile, heat 1 teaspoon of the remaining butter in a skillet over medium heat.
5. When hot, stir/saute the onion until translucent (about 5 minutes); add in the peas and bell pepper; cook for 2 more minutes; scrape mixture into a bowl and set aside.
6. Slice the mushroom caps and stems thinly; heat the remaining 2 teaspoons butter in the skillet over med heat.
7. When hot, stir/saute the mushrooms for 5 minutes or until browned.
8. Add in the wine and cheese; return the onion mixture to the skillet; season to taste with salt and pepper; cook 2-3 minutes or until the mushrooms are cooked through.
9. Remove pancake from oven, heap the mushroom mixture into the center; garnish with fresh thyme and serve.
10. The pancake may deflate slightly as it cools.
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