Best Harvest Vegetable Pancake With Greens And Goat Cheese Recipes

VEGETABLE OVEN PANCAKE

Steps:

• Put butter in a 9-inch pie pan; place in a 450 degree Fahrenheit oven until butter is melted.
• Remove from oven and carefully tilt pan to coat bottom and sides with the melted butter.
• In a medium bowl, beat the flour, eggs, milk, and 1/4 teaspoon of salt until smooth.
• Pour into the pie pan; bake at 450 degrees Fahrenheit for 14 to 16 minutes, until puffed around the edges and golden brown.
• While the pancake is cooking, cook the broccoli, green pepper, tomato, and onion in the 2 tablespoons water for 8 to 10 minutes until tender-crisp. Drain well.
• Toss with pepper and remaining 1/4 teaspoon of salt.
• Sprinkle the cooked pancake with 1/2 cup cheese; top with vegetables and remaining 1 cup of cheese.
• Bake at 450 degrees Fahrenheit for 3 or 4 more minutes, or until cheese is melted.
• Serve immediately.

VEGGIE OMELET WITH GOAT CHEESE

Steps:

• In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender., Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.