Vegetable Oven Pancake


For the last 2 recipes I posted, I flipped through a cookbook I have really never used before.  For last night's meal, I figured why stop now.  I looked on my cookbook shelf and picked up a paperback copy of Taste of Home's Prize Winning Recipes that I received as a free gift with my subscription to Taste of Home magazine.  While flipping through the pages, I came across this fun looking recipe submitted by Mirien Church of Aurora, Colorado.  It met the meatless requirement for this month, and it was something different that I never would have thought to make on my own.  Now that I've made it, I'm looking forward to using the pancake to try different combinations of toppings!

1 teaspoon Butter
1/2 cup Flour
2 Eggs, beaten
1/2 cup Milk
1/2 teaspoon Salt, divided
2 cups Broccoli Florets
1 cup Green Pepper, chopped
1 cup Tomato, chopped
1/2 cup Red Onion, chopped
2 tablespoons Water
1/8 teaspoon Pepper
1 1/2 cups (6 ounces) Cheddar Cheese, shredded

Place the butter in a 9-inch pie plate.  Heat in a 450 degree oven until melted.  Carefully tilt the pan to coat the bottom and sides.  In a bowl, beat the flour, eggs, milk, and 1/4 teaspoon of salt until smooth.  Pour the mixture into the pie plate.  Bake for 14-16 minutes, or until golden brown and puffed around the edges.  Meanwhile, in a skillet, cook the broccoli, green pepper, tomato, and onion in water for 8-10 minutes, or until crisp-tender.  Drain well and add the pepper and remaining salt.  Sprinkle 1/2 cup of the cheese over the pancake and top with the vegetables.  Sprinkle the remaining cheese over the vegetables and bake for 3-5 minutes, or until the cheese is melted.  Cut into wedges and serve.