| | Directions | | Place butter in a 9-inch pie plate in a 450° oven until melted. Remove; carefully tilt to coat bottom and sides. In a bowl, beat eggs and milk. Add flour and 1/4 tsp. 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 and remaining salt. Sprinkle 1/2 C. cheese over pancake; top with vegetables and remaining cheese. Bake 3-4 minutes longer or until cheese is melted. Cut into wedges; serve immediately. Yield: 4-5 servings. |
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| Ingredients | | - |  | 1 teaspoon butter or margarine |
| - | | 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 pepper |
| - | | 1 cup chopped tomato |
| - | | 1/2 cup chopped red onion |
| - | | 2 tablespoons water |
| - | | 1/8 teaspoon pepper |
| - | | 1 1/2 cups shredded cheddar cheese, divided |
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