Vegetable Swedish Pancake

Informations supplémentaires

35 min. | 605 kcal | easy | Vegetarian | Printable version

1. Setup Preheat the oven to 425°F. Cut the broccoli into small pieces. Thinly slice the onion. Crumble the feta. Remove the thyme leaves from the branches and chop them.

2. Prepare the ingredients In a bowl, whisk the eggs with the flour, half the thyme, the milk and half the feta. Generously season with salt and pepper. In another bowl, mix the broccoli, tomatoes and onion with a drizzle of oil, salt and pepper.

3. Make the pancake Put 1-2 tbsp. of butter in a large baking dish and put in the oven for about 1 minute to melt it. Remove the dish from the oven and tilt it to spread the butter around. Add the egg mixture. Place the vegetables on the pancake batter and cook in the oven for 25-28 minutes until browned and puffy.

4. Make a balsamic reduction Meanwhile, put 1/4 ^2P | 1/3 ^3P cup of balsamic vinegar, the honey and remaining thyme in a small saucepan. Bring to a boil then let reduce over medium heat for 5-7 minutes, stirring a few times until it slightly thickens and looks like a syrup. Be careful so that the vinegar does not burn.

5. Make the salad Toss the spinach with the remaining feta, a drizzle of oil and 1-2 tbsp. of balsamic reduction.

6. Plate your dish Serve the pancake with the salad and garnish with the rest of the balsamic reduction to taste. Bon appétit!

160gAll-Purpose Flour

4unitFresh egg

1unitBroccoli

0.5unitRed Onion(s)

200gCherry Tomatoes

1unitThyme

80gFeta Cheese

2unitHoney

40gBaby Spinach

400mlMilk 2%

What you need sheet pan, bowls, whisk, saucepan

605 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 83g

28%

fat 18g

28%

cholesterol 366mg

122%

fiber 5g

20%

protein 27g

saturated 8g

40%

sodium 423mg

18%

sugar 21g

trans 0g