Veggie Oven Puffed Pancake - Wow - Brunch!

WJKing's Note:

WOWZERS! This is SO yummy! You can easily vary the veggies to be what's in season. Looks impressive - but is SO easy! ENJOY! This is adapted from July/August '98 Quick Cooking magazine.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 teaspoon butter
• 2 eggs
• ½ cup milk
• ½ cup all-purpose flour
• ½ teaspoon salt , divided
• 2 cups broccoli florets
• 1 cup chopped green pepper
• 1 cup chopped tomato
• ½ cup chopped red onion
• 2 tablespoons water
• 1⁄8; teaspoon pepper
• ½ teaspoon garlic powder
• 8 ounces shredded cheddar cheese , divided

Directions:

1. Place butter into a 9" pie plate in a 450 oven until melted; remove and carefully tilt pie plate to coat bottom and sides.
2. In a bowl, beat eggs and milk.
3. Add flour and 1/4 teaspoon of salt; mix well.
4. Pour into pie plate.
5. Bake for 14-16 minutes or until puffed around the edges and golden brown.
6. Meanwhile in a skillet cook broccoli, green pepper, tomato and onion in water for 8-10 minutes or until crisp-tender; drain well.
7. Add pepper, garlic and remaining salt.
8. Sprinkle 1/2 cup cheese over the pancake; top with veggies and remaining cheese.
9. Bake 3-4 minutes longer or until cheese is melted.
10. Cut into wedges; serve immediately.

Reviews

[donna in niagara falls]

I just love this recipe. I can't believe I have made this several times and I forgot to review it. If you like veggies you'll love this recipe. It also looks impressive after it is baked. Thanks WJ for a great recipe.