Vegetable Oven Pancake

  • 1 tsp Butter
  • 2 Eggs
  • ½ c Milk
  • ½ c All-Purpose Flour
  • ½ tsp Salt, divided
  • 2 c. Broccoli Florets
  • 1 c. Sweet Pepper, chopped
  • 1 c. Tomato, seeded, chopped
  • ½ c Red Onion, chopped
  • ½ c Carrots sliced thin
  • 2 Tbsp Water
  • 1/8 tsp Black Pepper
  • 1 ½ c Cheddar Cheese, Shredded and divided

Place butter in a 9” pie plate in a 450 degree oven until melted.  Remove; carefully tilt to coat the bottom and sides.  In a bowl, beat eggs and milk.  Add flour and ¼ tsp salt; mix well.  Pour into pie plate.  Bake pancake for 14-16 minutes or until puffed around the edges and golden brown.

 Meanwhile, in a skillet, cook the vegetables in water for 8-10 minutes or until crisp tender; drain well.  Add remaining salt and pepper.  Sprinkle ½ c cheese over the pancake; top with vegetables and then remaining cheese on top.  Bake 3-4 minutes longer or until cheese is melted.  Cut into wedges; serve immediately. 4-Servings.

Note: You can vary the vegetables used in this recipe with whatever is in season.  This recipe can easily be doubled and placed in a 13” x 9” pan. 

 Compliments of Witte’s Vegetable Market, LLC