Preheat oven to 425 degrees. Add canola oil to a 10-inch cast-iron skillet. Place skillet in preheated oven for 10 minutes.
The savory breakfast you always craved. This Dutch baby is packed with fresh veggies and cheese.
Servings and Ingredients
|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
- Small bowl
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.
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 255mg
- Sodium: 610mg
- Total Carbohydrates: 20g
- Protein: 23g