Kim's Vegetarian Dutch Baby

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 301.0
  • Total Fat: 9.4 g
  • Cholesterol: 115.3 mg
  • Sodium: 28,462.1 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 8.5 g
  • Protein: 16.8 g

View full nutritional breakdown of Kim's Vegetarian Dutch Baby calories by ingredient
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a delicious and satisfying meal. a delicious and satisfying meal.
Number of Servings: 4


    cooking spray
    3 oz broccoli slaw
    1/2 c. cabbage carrot slaw mix
    2 large red bell peppers, seeded and thinly sliced
    1 large yellow bell pepper, seeded and thinly sliced
    1 large green bell pepper, seeded and thinly sliced
    1 medium sweet onion like vidalia, sliced
    1 c. fresh mushrooms. sliced
    1 c. black beans, drained
    3 cloves garlic, minced
    10 leaves fresh basil, finely torn
    3 tsp. fresh thyme leaves
    1 Tbsp fresh chives, minced
    1/2 tsp kosher salt
    1/5 tsp fresh ground black pepper
    1 Tbsp canola oil
    1/2 c. 1% milk
    2 large eggs, beaten (egg substitute does not work as well)
    1/2 c. all purpose flour
    1/2 c. Kraft 2% Italian three cheese blend


Coat large nonstick skillet with cooking spray. Heat over medium high until hot. Add Broccoli slaw, cabbage/carrot slaw, onions, peppers and mushrooms. Saute' 10 minutes, or until veggies are tender, stirring frequently. Stir in garlic cloves and black beans. Remove from heat but keep warm.
Coat a 9" pieplate with cooking spray. Add canola oil. Bake at 425 for 2 minutes, to heat oil.
Combine flour, eggs and milk. Whisk well. POur mixture into the prepared pie plate.
Bake at 425 for 15-20 minutes, or until puffed up and golden brown. Spoon veggie mixture on top of puffed shell, top with fresh herbs and cheese.
Return to oven for 1-2 minutes, or until the cheese melts. Cut into quarters. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user KEEYAHWE.

TAGS:  Fish | Dinner | Fish Dinner |

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