We're convinced that colorful food tastes better, and nutritionists will tell you it's better for you, too. Proof: Our innovative recipe. While the egg-and-cheddar batter puffs in a skillet, a crazy-quilt of veggies roasts separately. When the timer beeps, put them together for a savory twist on a fruit-filled Dutch baby pancake.

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Ingredients

Directions

  • In a 15x10x1-inch baking pan, drizzle 1 tablespoon olive oil over red pepper, zucchini and onion. Gently toss to coat. Roast at 425° for about 30 minutes, stirring once after about 10 minutes.

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  • Immediately after placing vegetables in oven, prepare Dutch baby. In a medium mixing bowl, combine eggs, flour, milk, cheese, salt and cayenne; beat with an electric mixer on high speed for 2 minutes.

  • Pour 1 tablespoon olive oil into a 10-inch oven-going skillet or pie plate; place skillet in the oven with the roasting vegetables for 3 to 4 minutes or until hot. Remove from oven. (This is a good time to stir the vegetables.) Immediately pour egg mixture into hot skillet. Place skillet in oven and bake 20 minutes; Dutch baby should be puffed and golden and vegetables lightly browned. Dot pesto over vegetables in pan and toss to coat. Top Dutch baby with vegetables; cut into quarters to serve.

Nutrition Facts

391 calories; 23 g total fat; 208 mg cholesterol; 432 mg sodium. 30 g carbohydrates; 16 g protein;

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