Vegetable and Bacon Toad-In-The-Hole is a kind Yorkshire pudding with fresh summer vegetables baked into the center. It is definitely less pizza and more pudding than I expected and I may try to make my next one with more of a pizza dough. Serve Vegetable and Bacon Toad-In-The-Hole for brunch or for dinner with a nice side salad.
Makes 4 servings
2 large eggs
3/4 cup fat-free milk
3/4 cup all-purpose flour
3 Tbsp whole grain mustard, divided
3 Tbsp vegetable oil, divided
4 strips of crisp bacon, cut into 1 1/2-inch pieces
2 small carrots, halved lengthwise and cut into 2-inch lengths and blanched
2 Tbsp unsalted butter
1 medium onion, trimmed, halved and cut into 1/2-inch-thick wedges
2 garlic cloves, thinly sliced
2 oz. thin green beans, blanched
1 cup halved cherry tomatoes
1 Tbsp finely chopped basil
1 Tbsp finely chopped flat-leaf parsley
1 tsp finely chopped thyme
Freshly ground black pepper
1/4 cup finely grated parmesan
In a large skillet over medium heat soften the onion and garlic in the butter, about 3 minutes. Season with a generous pinch of salt. Add the green beans and cook another 3 minutes. Add the carrots, tomatoes, basil, parsley, thyme, and 1 tablespoon of mustard. Cook for another minute and re-season with salt and pepper. Let stand.
Preheat oven to 400F.
In a medium bowl, beat the eggs with the milk, flour and 2 tablespoons of mustard, 1 tablespoon of oil and a generous pinch of salt. Let the batter stand for about 15 minutes.
Add the remaining oil to a 9-inch-square baking pan and heat in the oven for 10 minutes.
Our the batter evenly into the hot pan. Scatter the vegetable mixture on top. Sprinkle with the bacon strips and top with the grated cheese. Bake for 30 to 35 minutes, until puffed and lightly browned. Cut into squares and serve.