Savory Oven-Baked Pancake - cooking recipe

Ingredients
    3 tablespoons unsalted butter, divided
    2 large eggs
    1/4 cup low-fat milk
    1/4 cup all-purpose flour
    salt
    fresh ground black pepper
    1/4 cup diced onion
    1/2 cup fresh green peas (or frozen and thawed)
    1/4 cup diced red bell pepper
    2 large white button mushrooms
    1/4 cup dry white wine
    1/2 cup grated jarlsberg cheese (or other low-fat Swiss-style cheese)
    1 sprig fresh thyme, for garnish
Preparation
    Preheat an oven to 400\u00b0; preheat a 5 or 6-inch round baking dish; melt 2 tablespoons of butter in the baking dish.
    Beat the eggs, milk, flour together until smooth; season with salt and pepper.
    When the butter is melted, pour the egg mixture into the baking dish and place in the oven; bake for 15 minuutes or until puffed and golden.
    Meanwhile, heat 1 teaspoon of the remaining butter in a skillet over medium heat.
    When hot, stir/saute the onion until translucent (about 5 minutes); add in the peas and bell pepper; cook for 2 more minutes; scrape mixture into a bowl and set aside.
    Slice the mushroom caps and stems thinly; heat the remaining 2 teaspoons butter in the skillet over med heat.
    When hot, stir/saute the mushrooms for 5 minutes or until browned.
    Add in the wine and cheese; return the onion mixture to the skillet; season to taste with salt and pepper; cook 2-3 minutes or until the mushrooms are cooked through.
    Remove pancake from oven, heap the mushroom mixture into the center; garnish with fresh thyme and serve.
    The pancake may deflate slightly as it cools.

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