Preheat oven to 425 degrees. Add canola oil to a 10-inch cast-iron skillet. Place skillet in preheated oven for 10 minutes.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
The savory breakfast you always craved. This Dutch baby is packed with fresh veggies and cheese.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee canola oil | ||
| 4 Hy-Vee large eggs | ||
| ⅔ c. Hy-Vee all-purpose flour | ||
| ⅔ c. Hy-Vee whole milk | ||
| 2 tbsp. Hy-Vee salted butter, melted | ||
| ½ tsp. kosher salt, plus additional to taste | ||
| 1 c. fresh spinach leaves, divided | ||
| 1 oz. Gruyere cheese, shredded, (about 1/4 c.) | ||
| 1 tbsp. fresh thyme, chopped | ||
| 1 tbsp. fresh chives, chopped | ||
| 2 tbsp. fresh basil, chopped, divided | ||
| 1 c. cherry tomatoes, halved | ||
| 1 (8-oz.) pre-sliced fresh mozzarella cheese, quartered | ||
| 2 tsp. Gustare Vita extra virgin olive oil | ||
| Hy-Vee black pepper, to taste |
Things To Grab
- 10-inch cast iron skillet
- Medium bowl
- Whisk
- Small bowl
Directions
Meanwhile, whisk together eggs and flour in a bowl until smooth. Whisk in milk, butter, and 1/2 teaspoon salt. Chop enough spinach for 1/2 cup; stir into batter. Combine Gruyere cheese, thyme, chives, and 1 tablespoon basil in a small bowl.
Remove hot skillet from oven. Pour batter slowly into skillet. Working quickly, sprinkle cheese-herb mixture on top. Bake for 20 to 25 minutes or until puffed and golden.
While baking, toss together tomatoes, mozzarella cheese, olive oil, remaining spinach, 1 tablespoon basil and salt and pepper to taste. Add to Dutch baby immediately after baking. Cut into wedges and serve.
Nutrition facts
Servings
490 Calories per serving
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 255mg
- Sodium: 610mg
- Total Carbohydrates: 20g
- Protein: 23g
Daily Values
0%
Iron 15%
0%
Calcium 45%
0%
Vitamin D 10%
0%
Potassium 9%