Vegetarian Dutch Baby
This sounds a little weird and in reality the final product when done right is weird. I started making this years ago when we were looking for lighter menu items with less meat.
It is one of those examples of baking magic, like popovers or eclairs. The shell for this dish expands much farther than you would imagine. It becomes bowl shaped and is moist on the top. You put the vegetable mix on top and cut it like a pizza. It’s very yummy!
Yield: 4 servings
Time: 1 hour
9 inch pie plate
425 degrees
Ingredients:
Vegetable cooking spray
8 oz commercial slaw mix
1 cup fresh mushrooms, sliced
½ cup yellow squash, quartered and thinly sliced
½ cup zucchini, quartered and thinly sliced
¾ cup black beans, canned, drained and rinsed
½ tsp dried whole basil
¼ tsp dried whole thyme
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp salt
¼ tsp pepper
1 tbs butter
½ cup flour
½ cup skim milk
2 eggs, beaten
½ cup 2 oz.) shredded Provolone cheese
InstructionsL:
Coat a large non‑stick skillet with cooking spray; place over medium‑high heat until hot. Add slaw mix, mushrooms, squash, and zucchini; sauté 5-7 minutes or until vegetables are tender, stirring frequently. Stir in black beans and next 6 ingredients. Remove from heat, and keep warm.
Coat a 9‑inch pie plate with cooking spray; add butter. Bake at 425 for 1 minute or until butter melts. Combine flour, milk and eggs in a medium bowl; stir well with a wire whisk. Pour mixture into prepared pie‑plate (do not stir). Bake at 425 for 15‑20 minutes or until puffed and browned.
Spoon vegetable mixture into shell; sprinkle with cheese. Bake 1‑2 minutes or until cheese melts. Serve immediately.