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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An oven pancake that puffs up in the pan to form a shell for crispy vegetables and Cheddar cheese. Nice for a brunch. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1/2 cup all-purpose flour |
1/2 cup milk |
2 eggs, slightly beaten |
1/4 teaspoon salt |
2 tablespoons butter or 2 tablespoons margarine |
2 cups broccoli florets |
1 cup red onion, cut into 1 inch pieces |
1 cup green pepper, cut into 1 inch pieces (1 medium) |
1 cup ripe tomato, cut into 1 inch pieces (1 medium) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups shredded cheddar cheese (6-oz.) |
Directions:
1. Heat oven to 425 degrees.
2. In 9 pie pan, melt 1 tablespoon of butter in oven.
3. Meanwhile, in small bowl stir together flour, milk, eggs and 1/4 teaspoon of salt.
4. Pour into pie pan with melted butter.
5. Bake for 12 to 15 minutes, or until golden brown.
6. Meanwhile, in 10 skillet melt 2 tablespoons of butter.
7. Add remaining ingredients, except cheese.
8. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (12 to 15 minutes).
9. Sprinkle 1/2 cup of cheese in bottom of pancake; top with vegetable mixture.
10. Sprinkle with remaining 1 cup of cheese.
11. Return to oven; continue baking for 5 to 7 minutes or until cheese is melted.
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