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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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

Nutrition Facts

195 calories; 4 g total fat; 1 g saturated fat; 3 mg cholesterol; 463 mg sodium. 364 mg potassium; 17 g carbohydrates; 0 g fiber; 4 g sugar; 21 g protein; 0 RE vitamin a; 875 IU vitamin a; 1 mg vitamin c; 172 mg calcium; 4 mg iron;

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