Vegetable Dutch Baby

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 bean, 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

Directions

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Coat a large nonstick skillet with vegetable oil spray, place over medium high heat until hot.

3. 3

   Add slaw mix, onion, mushrooms, and both squashes. Saute 5 to 7 minutes or until vegs are tender. Stir frequently.

4. 4

   Stir in black beans and next 5 ingredients (the seasonings). Keep warm.

5. 5

   Place margarine in a 9 inch pie pan and heat in oven until melted.

6. 6

   In a medium bowl, combine flour, milk, and eggs; stir well and pour into prepared pie pan. Do not stir here.

7. 7

   Bake for 15 to 20 minutes or until puffed and lightly browned.

8. 8

   Spoon veg mixture into shell and sprinkle with cheese. Bake 1 to 2 minuted or until cheese melts.