Savory Spinach & Cheddar Dutch Baby
15min
30min
1
490
Chef's Note
For the best rise on your Dutch baby, ensure all ingredients are at room temperature before mixing. The key to the dramatic puff is pouring the batter into a very hot skillet and getting it into the oven quickly. The combination of wilted spinach and sharp cheddar creates a delicious savory breakfast that's both impressive and satisfying. If you prefer, you can substitute the cheddar with feta or goat cheese for a tangier flavor profile.
Tags
Ingredients
1/3 cup all-purpose flour
2 large eggs
1/3 cup milk
2 tablespoons unsalted butter
2 cups fresh spinach
1/2 cup cherry tomatoes
1 small shallot
1 teaspoon fresh rosemary
1/4 cup sharp cheddar cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon fresh chives
1 small garlic clove
Instructions
- 1
Place a 6-inch cast iron skillet in the oven and preheat to 425°F (220°C).
- 2
In a blender, combine 1/3 cup flour, 2 large eggs, 1/3 cup milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Blend until smooth, about 30 seconds. Let the batter rest while preparing the vegetables.
- 3
Wash 2 cups of fresh spinach and halve 1/2 cup of cherry tomatoes. Finely dice 1 small shallot and mince 1 small garlic clove.
- 4
In a separate pan, melt 1 tablespoon of butter over medium heat. Add the diced shallot and cook until translucent, about 2 minutes.
- 5
Add the minced garlic and cook for 30 seconds until fragrant.
- 6
Add the spinach and 1 teaspoon fresh rosemary to the pan. Cook until spinach is wilted, about 2-3 minutes.
- 7
Add the halved cherry tomatoes and cook for another 1-2 minutes until slightly softened. Season with a pinch of salt and pepper. Remove from heat and set aside.
- 8
Carefully remove the hot skillet from the oven using oven mitts. Add the remaining 1 tablespoon of butter to the hot skillet, swirling to coat the bottom and sides as it melts.
- 9
Immediately pour the batter into the hot buttered skillet and quickly scatter the cooked spinach and tomato mixture over the top.
- 10
Sprinkle 1/4 cup of grated sharp cheddar cheese over the vegetables.
- 11
Return the skillet to the oven and bake until the Dutch baby is puffed and golden brown around the edges, about 15-18 minutes.
- 12
Remove from the oven (the Dutch baby will deflate slightly as it cools, which is normal).
- 13
Garnish with 1 tablespoon of chopped fresh chives and serve immediately.
Nutrition Information (per serving)
490
26g
28g
30g
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