Vegetables in Puff Pancake

Serves: 6
Total Calories: 203


3 eggs
1/2 cup flour, stirred and measured
1/2 cup milk whole
1/4 teaspoon salt
2 tablespoons butter
1 pound mushrooms quartered
3 carrots, pared and thinly sliced
1 zucchini washed, trimmed, and thinly sliced
2 tablespoons vegetable oil
1/2 teaspoon dill weed
1 teaspoon savory crushed
1/2 teaspoon salt
1 1/4 cups gouda cheese, shredded


Prepare all vegetables set aside. Preheat oven to 400 degrees F. Set 9-inch clear colorless glass pie dish into hot oven on lowest oven shelf until very hot. Meanwhile, beat together eggs, flour, milk, and salt in small mixer bowl, blender, or food processor until smooth, about 3 minutes. Remove pie dish from oven add butter (or margarine) and rotate pie dish until fat is melted. Add batter immediately. Bake on lowest oven shelf for 20 minutes or until golden.
Meanwhile, in large skillet, saute mushrooms, carrots, and zucchini in hot oil for about 5 minutes. Add seasonings. Lower heat stir in 1 cup cheese (Gruy?re or Monterey Jack cheese may be substituted for Gouda). Cook, stirring, until cheese melts and coats vegetables, about 2 minutes. Spoon vegetable mixture into baked pancake, sprinkle with additional 1/4 cup shredded cheese. Cut in wedges serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 203
Calories from Fat: 107

This Vegetables in Puff Pancake recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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