Spinach Caprese Dutch Baby

Recipe

Breakfast
Spinach Caprese Dutch Baby

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User Rating

4.71 out of 5 stars
Rate it:
7 ratings

Recipe Data

4
Servings
15min
Prep
45min
Total

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Description

The savory breakfast you always craved. This Dutch baby is packed with fresh veggies and cheese.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 tbsp.Hy-Vee canola oil
4Hy-Vee large eggs
c.Hy-Vee all-purpose flour
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

  1. Preheat oven to 425 degrees. Add canola oil to a 10-inch cast-iron skillet. Place skillet in preheated oven for 10 minutes.

  2. 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.

  3. 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.

  4. 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%

Recipe Source:

Seasons December 2019