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    You are in: Home / Recipes / Vegetable Dutch Baby Recipe
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    Vegetable Dutch Baby

    Vegetable Dutch Baby. Photo by LILLIANCOOKS

    1/2 Photos of Vegetable Dutch Baby

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Deb G's Note:

    Meatless, low calorie and low fat. Can be a main dish or side dish. I've had this a long time and have no idea where it came from. This is easy to put together and very tasty.

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    Ingredients:

    Serves: 4

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees F.
    2. 2
      Coat a large nonstick skillet with vegetable oil spray, place over medium high heat until hot.
    3. 3
      Add slaw mix, onion, mushrooms, and both squashes. Saute 5 to 7 minutes or until vegs are tender. Stir frequently.
    4. 4
      Stir in black beans and next 5 ingredients (the seasonings). Keep warm.
    5. 5
      Place margarine in a 9 inch pie pan and heat in oven until melted.
    6. 6
      In a medium bowl, combine flour, milk, and eggs; stir well and pour into prepared pie pan. Do not stir here.
    7. 7
      Bake for 15 to 20 minutes or until puffed and lightly browned.
    8. 8
      Spoon veg mixture into shell and sprinkle with cheese. Bake 1 to 2 minuted or until cheese melts.

    Ratings & Reviews:

    • on December 03, 2013

      55

      Really good, easy, quick and healthy meal. There would be a ton of ways to mix this up with whatever filling you have on hand. I added some broccoli, bell pepper and extra onion to the mix. As I was chopping all the veggies, I was thinking it wouldn't all fit in the pie pan, but they cooked down quite a bit and fit perfect. I'm still not sure how well we liked the addition of the black beans, but they kick up the nutrition, so I would add them again next time. Thanks for sharing the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2011

      55

      This was very good! I used different veggies than in the recipe because of my picky eaters! I used onions, red peppers, garlic and petit peas. I didn't use the black beans. I added all the spices and some grated parmesan cheese to the egg mixture for more flavor...it worked perfectly! I think I'll use it as a pizza crust next time!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2009

      55

      This is awesome tasting! What a way to get all your day's vegetables in one fell swoop! As you can see, I had to make it in an 8x8 dish, as I had more than 4 to feed. Served with some fruit for a nice light lunch. Thnx for sharing your recipe, Deb. Made for my-3-Chefs 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetable Dutch Baby

    Serving Size: 1 (284 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 227.7
     
    Calories from Fat 61
    27%
    Total Fat 6.8 g
    10%
    Saturated Fat 2.9 g
    14%
    Cholesterol 104.6 mg
    34%
    Sodium 356.7 mg
    14%
    Total Carbohydrate 28.6 g
    9%
    Dietary Fiber 5.8 g
    23%
    Sugars 4.0 g
    16%
    Protein 13.7 g
    27%

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