Savory Oven-baked Pancake

Ingredients

 * 3 tbsp unsalted butter
 * 2 large eggs
 * ¼ cup low-fat milk
 * ¼ cup all-purpose flour
 * salt and freshly ground black pepper to taste
 * ¼ cup diced onions
 * ¼ cup diced red peppers
 * ½ cup peas
 * 2 large white mushrooms, rinsed and grit removed
 * ¼ cup dry white wine
 * ½ cup freshly grated jarlsberg or other low-fat Swiss-style cheese
 * sprigs fresh thyme or chives for garnish

Directions

 * 1) Preheat oven to 400 °F.
 * 2) Melt 2 tablespoons butter in 5-inch- or 6-inch-round baking dish preheated in oven.
 * 3) Meanwhile, beat together eggs, milk and flour until smooth.
 * 4) Season with salt and pepper.
 * 5) When butter is melted, pour egg mixture into baking dish and place in oven.
 * 6) Heat 1 teaspoon butter in skillet over medium heat.
 * 7) When hot, sauté onions until translucent, about 5 minutes.
 * 8) Add red peppers and peas, and cook 2 minutes more.
 * 9) Remove mixture from heat and set aside.
 * 10) Thinly slice mushroom caps and stems.
 * 11) Heat remaining 2 teaspoons butter in skillet over medium heat.
 * 12) When hot, sauté mushrooms 5 minutes, or until browned.
 * 13) Add wine and cheese, return onion mixture to skillet, season with salt and pepper and cook 2 to 3 minutes more.
 * 14) Bake pancake for 15 minutes.
 * 15) When puffed and golden, remove from oven, heap savory mixture into center, garnish with fresh thyme or chives and serve—pancake may deflate slightly as it cools