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 garnishPREPARATION:
- 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.