Vegetable Toad in the Hole

The classic English "toad in the hole" uses bangers, or sausages, then pour an eggy batter over them and bake until puffed. Think Yorkshire pudding w/ sausages.

Here, Food & Wine had a vegetarian version using green beans, carrots and cherry tomatoes.

I was intrigued! and knew this would be on my menu.

Instead of the carrots and beans, I used the leftover sauteed broccolini from last night with the onions and cherry tomatoes. This is a great idea for using leftover cooked vegetables.

For some reason, mine did not puff up as much as I would have liked, however, this was oh so yummy.

Sort of a cross between a pancake and a frittata.

Use whatever vegetables you like, but don't skip the little tomatoes and onion, they become caramelized and roasted and give this breakfast dish a wonderful flavor.

Vegetarian Toad in the Hole: (adapted from Food & Wine)

2 large eggs
3/4 cup whole milk
3/4 cup all-purpose flour
2 tbsp whole-grain mustard
2 tbsp vegetable oil
sea salt
2 small carrots, steamed or roasted (I used cooked broccolini from last night)
2 tablespoons unsalted butter
1 medium onion, cut into 1/2-inch-thick wedges
2 garlic cloves, sliced
2 ounces haricots verts or thin green beans
1 cup halved cherry tomatoes
1 tbsp finely chopped basil (I didn't use)
1/2 tsp finely chopped thyme
1/2 tsp rosemary, chopped

Beat the eggs with the milk, flour, mustard, 1 tablespoon of the oil and a generous pinch of salt. Let the batter stand for 20 minutes.

Preheat the oven to 400°F.

Add a tablespoon of oil to a 9-inch-square baking pan and heat in the oven for 10 minutes.
 Be careful when you remove the pan, it is hot.

Meanwhile, in a large skillet, melt the butter. Add the onion, garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the onion just starts to soften, about 3 minutes.

Add the green beans (or whatever vegetable you are using) and cook, stirring, until the onion is lightly browned and the beans are just softened, 3 to 4 minutes. Add the cooked carrots, tomatoes, basil, thyme, rosemary and cook, stirring, until hot, about 1 minute. Season the vegetables with salt and pepper.

Pour the batter evenly into the hot pan and scatter the vegetable mixture on top. Bake for 30 to 35 minutes, until puffed and lightly browned. Cut into squares and serve.

Enjoy!