Recipe Summary

15 mins
25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • For puff pancake, in a 10-inch ovenproof nonstick skillet heat margarine in a 400 degree F oven for 3 to 5 minutes or until melted. Meanwhile, in a medium bowl beat 3/4 cup of the egg product, 1/2 cup of the milk, the flour, and Parmesan cheese with a rotary beater or wire whisk until smooth. Tilt skillet to coat with melted margarine. Immediately pour egg mixture into hot skillet. Bake about 25 minutes or until puffed and browned.

  • Meanwhile, for eggs, in a medium bowl combine remaining egg product, remaining milk, basil, thyme, salt, and black pepper. Lightly coat a large skillet with cooking spray. Heat skillet over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on bottom and around edges.

  • Using a spatula or large spoon, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking for 3 to 4 minutes or until eggs are cooked through but still glossy and moist.

  • To serve, immediately spoon egg mixture into puff pancake. Cut into wedges. Makes 4 servings.

Nutrition Facts

195 calories; fat 4g; cholesterol 3mg; saturated fat 1g; carbohydrates 17g; sugars 4g; protein 21g; vitamin a 874.6IU; vitamin c 1.2mg; sodium 463mg; potassium 364mg; calcium 171.6mg; iron 3.8mg.