Savory Oven-Baked Pancake

• 3 tablespoons unsalted butter, divided
• 2 large eggs
• 1/4 cup low-fat milk
• 1/4 cup all-purpose flour
• salt
• fresh ground black pepper
• 1/4 cup diced onion
• 1/2 cup fresh green peas (or frozen and thawed)
• 1/4 cup diced red bell pepper
• 2 large white button mushrooms
• 1/4 cup dry white wine
• 1/2 cup grated jarlsberg cheese (or other low-fat Swiss-style cheese)
• 1 sprig fresh thyme, for garnish

1. Preheat an oven to 400u0b0; preheat a 5 or 6-inch round baking dish; melt 2 tablespoons of butter in the baking dish.
2. Beat the eggs, milk, flour together until smooth; season with salt and pepper.
3. When the butter is melted, pour the egg mixture into the baking dish and place in the oven; bake for 15 minuutes or until puffed and golden.
4. Meanwhile, heat 1 teaspoon of the remaining butter in a skillet over medium heat.
5. When hot, stir/saute the onion until translucent (about 5 minutes); add in the peas and bell pepper; cook for 2 more minutes; scrape mixture into a bowl and set aside.
6. Slice the mushroom caps and stems thinly; heat the remaining 2 teaspoons butter in the skillet over med heat.
7. When hot, stir/saute the mushrooms for 5 minutes or until browned.
8. Add in the wine and cheese; return the onion mixture to the skillet; season to taste with salt and pepper; cook 2-3 minutes or until the mushrooms are cooked through.
9. Remove pancake from oven, heap the mushroom mixture into the center; garnish with fresh thyme and serve.
10. The pancake may deflate slightly as it cools.

unsalted butter, eggs, lowfat milk, flour, salt, fresh ground black pepper, onion, fresh green peas, red bell pepper, white button mushrooms, white wine, grated jarlsberg cheese, thyme

Taken from www.food.com/recipe/savory-oven-baked-pancake-175596 (may not work)