Farmer's Market Bowl
the Editors of Publications International, Ltd.
Farmers' Market Bowl
Yield
Makes 4 to 6 servings
Ingredients
| 4 | eggs |
| 1/2 | cup milk |
| 2/3 | cup all-purpose flour |
| 1/2 | teaspoon salt, divided |
| 3 | tablespoons olive oil, divided |
| 2 | red or green bell peppers, seeded and thinly sliced |
| 1 | medium onion, sliced |
| 2 | cloves garlic, minced |
| 2 | medium zucchini or yellow squash, thinly sliced |
| 1 | cup thinly sliced carrots |
| 8 | cherry tomatoes, cut into halves |
| 2 | tablespoons minced fresh dill |
| 1/2 | teaspoon black pepper |
| Nonstick cooking spray | |
| 1 | cup (4 ounces) shredded Monterey Jack cheese |
| Celery leaves for garnish |
Preparation
- Process eggs, milk, flour and 1/4 teaspoon salt in food processor or blender until smooth. Let stand 15 minutes.
- Preheat oven to 450°F. Heat 1 tablespoon oil in large skillet over medium heat until hot. Add bell peppers, onion and garlic; cook and stir 5 minutes or until just tender. Place in medium bowl. Heat 1 tablespoon oil over medium heat in same skillet. Add zucchini and carrots; cook and stir 8 to 10 minutes or until just tender. Remove from heat. Add bell pepper mixture to skillet; stir in tomatoes, dill, remaining 1/4 teaspoon salt and black pepper. Keep warm.
- Spray 9-inch ovenproof skillet with cooking spray; brush with remaining 1 tablespoon oil. Place skillet in oven 2 minutes or until hot. Pour batter into skillet. Bake 12 to 14 minutes or until lightly browned and cooked through.
- Spoon vegetable mixture into bowl; sprinkle with cheese. Bake 2 minutes more or until cheese is melted. Cut into wedges. Garnish, if desired.
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