Vegetable Oven Pancake

I posted a recipe a while back for a Puffed Oven Pancake we really liked.  I served it with fried apples and thought of it as breakfast or dessert or 'breakfast for dinner'.  It never occurred to me to try vegetables or that it could be a main dish - until I saw this recipe, and then I just had to try it.  We had this for dinner one night last week.

Vegetable Oven Pancake

Ingredients:

• 2 T butter
• 1/2 cup all-purpose flour
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1/2 teaspoon salt, divided
• 2 cups fresh broccoli florets
• 1 cup chopped green pepper
• 1 cup chopped tomato
• 1/2 cup chopped red onion
• 2 tablespoons water
• 1/8 teaspoon pepper
• 1-1/2 cups (6 ounces) shredded cheddar cheese

Directions:

1. Place butter in a 9-in. pie plate or cast iron skillet; heat in a 450° oven until melted. Carefully tilt pan to coat bottom and sides. In a large bowl, beat the flour, eggs, milk and 1/4 teaspoon salt until smooth. Pour into pie plate. Bake for 14-16 minutes or until puffed around the edges and golden brown.
2. Meanwhile, in a large skillet, cook the broccoli, green pepper, tomato and onion in water for 8-10 minutes or until crisp-tender; drain well. Add pepper and remaining salt.
3. Sprinkle 1/2 cup cheese over pancake; top with vegetables and remaining cheese. Bake 3-4 minutes longer or until cheese is melted. Cut into four wedges; serve immediately. Yield: 4 servings.

recipe from Taste of Home

Of course, this is just the basic recipe.  The lady who submitted the recipe to Taste of Home said that they like to vary the vegetables depending on what's in season, so...

I used 1/2 a medium onion, 1 green pepper, 2 cups chopped zucchini, 2 handfuls chopped chard, and 3 Roma tomatoes - all things chopped, whether I said so or not.  Everything but the onion came straight out of my garden!  Instead of cooking the vegetables in water, I sauteed everything in a little olive oil starting with the onion and pepper, and then adding the zucchini and chard and finally the tomatoes when everything else was mostly cooked.

4 servings?  Really?  Jeffrey and I ate the whole thing ourselves.  We really liked it.  I thought maybe it had too much cheese, but Jeffrey thought it was just right.  Next time I want to add a touch more salt to the vegetables, and even though it says to cut into wedges and serve immediately, I think it needs to sit for a few minutes when you take it out of the oven, so the cheese can set up a bit.  Other than that - perfect!  I will definitely be making this again.
 

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