Рецепт Vegetable Oven Pancake
Tuesday, August 23, 2011
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:
- 1 teaspoon 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:
Place butter in a 9-in. pie plate; 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.
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.
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.
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.
Vegetable Oven Pancake
2011-08-23T22:24:00-05:00
Anna Hagen
main dish|peppers|tomatoes|vegetables|zucchini|