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Ingredients
| salted butter: 1 tsp |
| eggs: 2 |
| 2% milk: 1/2 cup |
| all-purpose flour (unsifted): 1/2 cup |
| salt: 1/2 tsp (divided) |
| broccoli flower clusters (flowerets): 2 cups |
| green bell pepper (chopped): 1 cup |
| red tomatoes (chopped): 1 cup |
| onions - red (chopped): 1/2 cup |
| water: 2 Tbl |
| black pepper: 1/8 tsp |
| garlic powder: 1/2 tsp |
| cheddar cheese: 8 oz (shredded) |
Veggie Oven Puffed Pancake - Wow - Brunch!
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Place butter into a 9" pie plate in a 450 oven until melted; remove and carefully tilt pie plate to coat bottom and sides.
- In a bowl, beat eggs and milk.
- Add flour and 1/4 teaspoon of salt; mix well.
- Pour into pie plate.
- Bake for 14-16 minutes or until puffed around the edges and golden brown.
- Meanwhile in a skillet cook broccoli, green pepper, tomato and onion in water for 8-10 minutes or until crisp-tender; drain well.
- Add pepper, garlic and remaining salt.
- Sprinkle 1/2 cup cheese over the pancake; top with veggies and remaining cheese.
- Bake 3-4 minutes longer or until cheese is melted.
- Cut into wedges; serve immediately.