Fish

Kim's Vegetarian Dutch Baby is for Dinner.

Kim's Vegetarian Dutch Baby takes 15 minutes to prepare.

Kim's Vegetarian Dutch Baby takes 30 minutes to cook.

Kim's Vegetarian Dutch Baby makes 4 servings.

The ingredients for Kim's Vegetarian Dutch Baby are:

cooking spray
3 oz broccoli slaw
1/2 c. cabbage carrot slaw mix
2 large red bell peppers, seeded and thinly sliced
1 large yellow bell pepper, seeded and thinly sliced
1 large green bell pepper, seeded and thinly sliced
1 medium sweet onion like vidalia, sliced
1 c. fresh mushrooms. sliced
1 c. black beans, drained
3 cloves garlic, minced
10 leaves fresh basil, finely torn
3 tsp. fresh thyme leaves
1 Tbsp fresh chives, minced
1/2 tsp kosher salt
1/5 tsp fresh ground black pepper
1 Tbsp canola oil
1/2 c. 1% milk
2 large eggs, beaten (egg substitute does not work as well)
1/2 c. all purpose flour
1/2 c. Kraft 2% Italian three cheese blend

Here is how you make Kim's Vegetarian Dutch Baby:

Coat large nonstick skillet with cooking spray. Heat over medium high until hot. Add Broccoli slaw, cabbage/carrot slaw, onions, peppers and mushrooms. Saute' 10 minutes, or until veggies are tender, stirring frequently. Stir in garlic cloves and black beans. Remove from heat but keep warm. Coat a 9" pieplate with cooking spray. Add canola oil. Bake at 425 for 2 minutes, to heat oil. Combine flour, eggs and milk. Whisk well. POur mixture into the prepared pie plate.Bake at 425 for 15-20 minutes, or until puffed up and golden brown. Spoon veggie mixture on top of puffed shell, top with fresh herbs and cheese.Return to oven for 1-2 minutes, or until the cheese melts. Cut into quarters. Serve immediately.Number of Servings: 4Recipe submitted by SparkPeople user KEEYAHWE.

The nutritional information for Kim's Vegetarian Dutch Baby is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 301.0

• Total Fat: 9.4 g
• Cholesterol: 115.3 mg
• Sodium: 28,462.1 mg
• Total Carbs: 40.1 g
• Dietary Fiber: 8.5 g
• Protein: 16.8 g