Veggie Oven Puffed Pancake - Wow - Brunch!

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  teaspoon butter
• 2  eggs
• 1⁄2 cup milk
• 1⁄2 cup all-purpose flour
• 1⁄2 teaspoon salt, divided
• 2  cups broccoli florets
• 1  cup  chopped green pepper
• 1  cup chopped tomato
• 1⁄2 cup  chopped red onion
• 2  tablespoons water
• 1⁄8 teaspoon pepper
• 1⁄2 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.