VEGETABLE OVEN PUFF PANCAKE

Something different and very good!!!!!

VEGETABLE OVEN PUFF PANCAKE:

1 teaspoon butter
1/2 cup all-purpose flour
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt, divided
2 cups fresh 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

Place butter in a 9-inch pie plate; heat in a 450 degree oven until melted. Carefully tilt pan to coat bottom and sides. In a bowl, beat the flour, eggs, milk and 1/4 teaspoon salt until smooth. Pour into pie plate. Bake for 14 - 16 minutes, or until puffed around the edges and golden brown.

Meanwhile, in a skillet, cook the 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 cup cheese over the pancake; top with vegetables and remaining cheese. Bake 3 - 4 minutes longer until cheese is melted. Cut into four wedges; serve immediately.