SUNDOWN OVEN PANCAKE

Sundown Oven Pancake image

An oven "pancake" that puffs up in the pan to form a shell for crispy vegetables and Cheddar cheese. Nice for a brunch.

Provided by keen5

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon butter or 1 tablespoon margarine
1/2 cup all-purpose flour
1/2 cup milk
2 eggs, slightly beaten
1/4 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
2 cups broccoli florets
1 cup red onion, cut into 1 inch pieces
1 cup green pepper, cut into 1 inch pieces (1 medium)
1 cup ripe tomatoes, cut into 1 inch pieces (1 medium)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups shredded cheddar cheese (6-oz.)

Steps:

Heat oven to 425 degrees.
In 9" pie pan, melt 1 tablespoon of butter in oven.
Meanwhile, in small bowl stir together flour, milk, eggs and 1/4 teaspoon of salt.
Pour into pie pan with melted butter.
Bake for 12 to 15 minutes, or until golden brown.
Meanwhile, in 10" skillet melt 2 tablespoons of butter.
Add remaining ingredients, except cheese.
Cook over medium heat, stirring occasionally, until vegetables are crisply tender (12 to 15 minutes).
Sprinkle 1/2 cup of cheese in bottom of pancake; top with vegetable mixture.
Sprinkle with remaining 1 cup of cheese.
Return to oven; continue baking for 5 to 7 minutes or until cheese is melted.

Nutrition Facts : Calories 402.9, Fat 26.8, SaturatedFat 16, Cholesterol 177.4, Sodium 679.6, Carbohydrate 23.6, Fiber 2.2, Sugar 4.2, Protein 18.6

*** Explore more Sundown Oven Pancake Recipes »

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