Savory Dutch Baby With Summer Vegetables Recipes

VEGETABLE DUTCH BABY

Vegetable Dutch Baby image

Meatless, low calorie and low fat. Can be a main dish or side dish. I've had this a long time and have no idea where it came from. This is easy to put together and very tasty.

Provided by Deb G

Categories Savory Pies

Time 40m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces coleslaw mix
1/2 cup onion, chopped
1 cup fresh mushrooms, sliced
1/2 cup yellow squash, quartered and thinly sliced
1/2 cup zucchini, quartered and thinly sliced
3/4 cup canned black beans, drained and rinsed
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon garlic powder
salt and pepper
1 tablespoon reduced fat margarine
1/2 cup all-purpose flour
1/2 cup skim milk
2 eggs, beaten
1/2 cup mozzarella cheese, shredded
vegetable oil cooking spray

Steps:

Preheat oven to 425 degrees F.
Coat a large nonstick skillet with vegetable oil spray, place over medium high heat until hot.
Add slaw mix, onion, mushrooms, and both squashes. Saute 5 to 7 minutes or until vegs are tender. Stir frequently.
Stir in black beans and next 5 ingredients (the seasonings). Keep warm.
Place margarine in a 9 inch pie pan and heat in oven until melted.
In a medium bowl, combine flour, milk, and eggs; stir well and pour into prepared pie pan. Do not stir here.
Bake for 15 to 20 minutes or until puffed and lightly browned.
Spoon veg mixture into shell and sprinkle with cheese. Bake 1 to 2 minuted or until cheese melts.

Nutrition Facts : Calories 227.8, Fat 6.8, SaturatedFat 2.9, Cholesterol 104.7, Sodium 356.7, Carbohydrate 28.7, Fiber 5.9, Sugar 4.1, Protein 13.7

SAVORY DUTCH BABY

Savory Dutch Baby image

This savory Dutch baby delivers comfort and flavor, and it brings a smile. It's the perfect vehicle for using up little bits of leftovers, as long as they are fully cooked and heated in the bottom of the skillet prior to adding the batter and cheese. -Susan Anderson, Helena, Montana

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 tablespoons butter
2 tablespoons chopped shallot
8 large eggs, room temperature
3/4 cup 2% milk
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3/4 cup grated Parmesan cheese

Steps:

Preheat oven to 425°. In a 12-in. cast-iron or other ovenproof skillet, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes., In a large bowl, whisk eggs and milk until blended. Whisk in flour, salt and pepper until smooth; stir in thyme. Pour batter into hot pan; sprinkle with Parmesan., Bake until top is puffed and sides are golden brown and crisp, 20-25 minutes. Serve immediately.

Nutrition Facts : Calories 343 calories, Fat 21g fat (11g saturated fat), Cholesterol 290mg cholesterol, Sodium 542mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

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