Vegetable Swedish Pancake
with broccoli, cherry tomatoes, feta and spinach salad with a balsamic reduction
Informations supplémentaires
35 min.
|
605 kcal
|
easy
|
|
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