Ingredients for Vegetable Dutch Baby
- Coleslaw Mix
- 1/2 cup chopped onion
- Fresh Mushrooms
- Yellow Squash
- Zucchini
- Canned Black Beans
- Dried Basil
- Dried Thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Reduced Fat Margarine
- All Purpose Flour
- Skim Milk
- 2 large eggs
- Mozzarella Cheese
- Vegetable Oil Cooking Spray
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How to Make Vegetable Dutch Baby
- Preheat oven to 425°F (220°C).
- Lightly coat a large (10-12 inch) nonstick skillet with vegetable oil spray. Place over medium-high heat until hot.
- Add 2 cups of coleslaw mix, 1/2 cup chopped onion, 1 cup sliced mushrooms, 1 cup chopped butternut squash, and 1 cup chopped acorn squash.
- Sauté for 5-7 minutes, or until vegetables are tender-crisp, stirring frequently.
- Stir in 1 (15-ounce) can black beans (drained and rinsed), 1/4 cup chopped fresh cilantro, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and salt and pepper to taste.
- Keep the vegetable mixture warm.
- Place 1 tablespoon of margarine in a 9-inch pie pan and heat in the preheated oven until melted.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1 1/2 cups milk, and 2 large eggs until smooth.
- Pour batter into the prepared pie pan. Do not stir.
- Bake for 15-20 minutes, or until the Dutch baby is puffed and lightly browned.
- Spoon the warm vegetable mixture into the puffed Dutch baby shell.
- Sprinkle with 1/2 cup shredded cheddar cheese (or your favorite cheese).
- Bake for 1-2 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
16g
Fat
14g
Carbs
9g
