This is one of my favorite answers to the what do I make for dinner panics I seem to have frequently (note to self, will you please start meal planning — sheesh). Anyway, it’s fast, it’s tasty, and filled with healthy vegetables. The vegetables in the recipe can easily swapped out with ones that you like more or simply have on hand. The original recipe is found at Taste of Home.
Vegetable Oven Pancake
1 teaspoon butter
1/2 cup whole wheat flour
2 eggs lightly beaten
1/2 cup milk
1/4 teaspoon salt
2 cups fresh or frozen broccoli florets
1 cup sliced baby carrots
1 tomato chopped — I like the roma tomatoes sliced
1/2 cup chopped onion
pepper, salt, and garlic powder to taste
1 1/2 cup shredded cheddar cheese
Preheat oven to 450 degrees. Place butter in a nine inch pie plate and place in oven until butter is melted. Tilt pan to coat bottom and sides.
Combine eggs, milk, and salt. Add flour and beat until smooth. Pour into pie plate and bake for 14 to 16 minutes. It should puff up around the edges and turn a golden brown.
While it’s baking, saute your onion, broccoli, and carrots in olive oil. When your broccoli is just slightly crunchy, add the tomato. Season using salt, pepper and garlic powder to taste. Cook for just a bit longer. You don’t want your broccoli to get mushy.
By this time, your pancake should have finished baking. Sprinkle 1/2 of the cheese on the pancake. Top with vegetables and remaining cheese. Put back in the oven until cheese is melted, about 3 or 4 minutes. All done.
Leftovers are super good reheated in the toaster oven for just a few minutes. I know, totally white trash, but I love my toaster oven. Enjoy.