Quick Cheesy Spinach Dutch Baby
10min
20min
1
490
Chef's Note
This simplified Dutch baby comes together in minutes with minimal prep work. The key is still a very hot skillet - this creates the dramatic puff. Pre-grated cheese and pre-washed spinach make this even quicker. For extra flavor, add a pinch of garlic powder to the batter. If you prefer a dairy-free version, substitute the milk with almond milk and use dairy-free cheese.
Tags
Ingredients
1/3 cup all-purpose flour
2 large eggs
1/3 cup milk
2 tablespoons unsalted butter
2 cups baby spinach
1/3 cup cheddar cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon dried herbs (oregano or Italian seasoning)
1 tablespoon green onion
Instructions
- 1
Place a 6-inch cast iron skillet in the oven and preheat to 425°F (220°C).
- 2
In a blender, combine flour, eggs, milk, salt, and pepper. Blend until smooth, about 15-20 seconds.
- 3
Roughly chop the baby spinach and grate the cheddar cheese if not pre-grated.
- 4
Carefully remove the hot skillet from the oven. Add 1 tablespoon of butter to the skillet, swirling to coat the bottom and sides.
- 5
Pour the batter into the hot buttered skillet, then quickly scatter the chopped spinach over the top.
- 6
Sprinkle the grated cheddar cheese and dried herbs over the spinach.
- 7
Return the skillet to the oven and bake until puffed and golden brown around the edges, about 15-18 minutes.
- 8
While baking, slice the green onion for garnish.
- 9
Remove from the oven (the Dutch baby will deflate slightly as it cools, which is normal).
- 10
Garnish with sliced green onion and serve immediately.
Nutrition Information (per serving)
490
25g
30g
30g
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