Mediterranean Oven Pancake - Carbohydrate 17 g, Fiber 1 g

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Mediterranean Oven Pancake - Carbohydrate 17 g, Fiber 1 g

 

2 tablespoons butter or margarine

1/2 cup Gold Medal® all-purpose flour

1/2 cup milk

1/4 teaspoon Italian seasoning

1/4 teaspoon salt

2 eggs

1 teaspoon butter or margarine

2 cups julienne strips zucchini

1 package (4 ounces) feta cheese, crumbled (1 cup)

10 Greek olives, pitted and cut in half

 

 

 

1. Heat oven to 425ºF. Heat 2 tablespoons butter in pie plate, 9x1 1/4 inches,

in oven about 4 minutes or until hot and bubbly.

2. Beat flour, milk, Italian seasoning, salt and eggs with hand beater until

well blended. Pour into pie plate. Bake uncovered 20 to 25 minutes or until side

of pancake is puffed and deep golden brown.

3. While pancake is baking, melt 1 teaspoon butter in 10-inch skillet over

medium heat. Cook zucchini in butter about 2 minutes, stirring frequently, until

crisp-tender. Carefully stir in cheese.

4. Spoon zucchini mixture onto center of pancake. Sprinkle with olives.

 

Makes:4 servings

Prep Time:10 min

Start to Finish:35 min

 

Source: Betty Crocker

Formatted by Chupa Babi: 03.16.08

 

Nutrition Information: 1 Serving: Calories 260 (Calories from Fat 155 ); Total

Fat 17 g (Saturated Fat 10 g); Cholesterol 150 mg; Sodium 700 mg; Total

Carbohydrate 17 g (Dietary Fiber 1 g); Protein 11 g Percent Daily Value*:

Vitamin A 16 %; Vitamin C 4 %; Calcium 20 %; Iron 10 % Exchanges: 1 Starch; 1

High-Fat Meat; 2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

 

Enjoy a refreshing Greek-style zucchini and olive salad in a light and chewy

puffed bread shell you can eat.

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