Ingredients:
1 teaspoon butter
2 eggs
1/2 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt, divided
2 cups broccoli florets
1 cup chopped green peppers
1 cup chopped tomatoes
1/2 cup chopped red onions
2 tablespoons water
1/8 teaspoon pepper
1/2 teaspoon garlic powder
8 ounces shredded cheddar cheese, divided
Directions:
Place butter into a 9″ pie plate in a 450 oven until melted; remove and carefully tilt pie plate to coat bottom and sides.
In a bowl, beat eggs and milk.
Add flour and 1/4 teaspoon of salt; mix well.
Pour into pie plate.
Bake for 14-16 minutes or until puffed around the edges and golden brown.
Meanwhile in a skillet cook broccoli, green pepper, tomato and onion in water for 8-10 minutes or until crisp-tender; drain well.
Add pepper, garlic and remaining salt.
Sprinkle 1/2 cup cheese over the pancake; top with veggies and remaining cheese.
Bake 3-4 minutes longer or until cheese is melted.
Cut into wedges; serve immediately.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.