puffy vegetable popover



a couple of years ago, i found this recipe for an asparagus popover, which i blogged about in the spring of 2010. this recipe can be adapted to frozen vegetables as easily as using fresh. i had some frozen asparagus and broccoli pieces which i used with great success. here is the recipe again, which i think you will find terrific for a brunch dish any time of the year. i did mix the ingredients on the stove top, and this time transferred them to a ceramic baking dish with ease.
to make the popover:
preheat the oven to 425 degrees. using about 1 1/2 cups of frozen vegetables, gently saute them in a skillet on the stove top with a tablespoon of margarine. in a medium bowl, warm 2/3 cup of milk for about 30 seconds, just to take the chill off of the milk. whisk in 3 large eggs, which have been at room temperature. and, then add in 1/2 cup of flour, until well mixed, without lumps. season with salt, pepper and a pinch of sugar to taste.

transfer the sautéed vegetables to a ceramic pie dish, which has been treated with spray canola oil. pour the popover ingredients on top of the vegetables. sprinkle the top with about 1 cup of shredded Gruyère or swiss cheese.

bake until puffed and golden brown for about 20 to 30 minutes. serve immediately.

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