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    You are in: Home / Recipes / Veggie Oven Pancake Recipe
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    Veggie Oven Pancake

    Veggie Oven Pancake. Photo by stormylee

    1/1 Photo of Veggie Oven Pancake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    stormylee's Note:

    A distant relative of frittata! Easy to put together. I'm listing the vegetables I used when taking the picture, but they were simply the things in my fridge that day: you can use whichever veggies you like, and the quickest way to make this is to throw in a 350 g bag of frozen wok vegetables. ;-) I really like this with something savoury added, like feta (or sliced ham, if you're not vegetarian!) - if not using anything but veggies, increase salt to 1 ts or so.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 225°C Line a deep cookie sheet or a jelly roll pan with parchment paper.
    2. 2
      Lightly whisk eggs. Add milk, flour (whisking continuously to prevent lumping), garlic, and salt; whisk until combined.
    3. 3
      Add melted butter and grated cheese, whisk.
    4. 4
      Pour into the prepared pan. Sprinkle vegetables and feta (if using) on top of the batter.
    5. 5
      Bake for 30-40 minutes. Allow to set for a while before digging in .

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    Ratings & Reviews:

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    Nutritional Facts for Veggie Oven Pancake

    Serving Size: 1 (220 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 361.2
     
    Calories from Fat 157
    43%
    Total Fat 17.4 g
    26%
    Saturated Fat 10.2 g
    51%
    Cholesterol 116.6 mg
    38%
    Sodium 486.0 mg
    20%
    Total Carbohydrate 37.4 g
    12%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.3 g
    9%
    Protein 13.9 g
    27%

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