Savory Cheesy Spinach and Basil Dutch Baby

Ingredients

For the pan:
• 1/2 C unsalted butter, sliced
For the base:
• 3/4 C all-purpose flour
• 3/4 C milk (soy, almond, etc work just as well as dairy milk)
• 3 eggs
• 1/4 tsp salt
For the fillings:
• 1 handful of baby spinach, chopped
• 2/3 C mozzarella cheese, shredded
• 1 heaping Tbsp fresh basil, chopped
• 1 tsp black pepper (and/or red pepper flakes, garlic powder, thyme, etc)
• Optional: other veggies like chopped broccoli, diced bell peppers, or chopped asparagus

Instructions

1. Place cast iron skillet in oven and preheat to 425°. [I use a 10″ skillet, but I have had success doubling the recipe for a 9 x 13″ baking dish.]
2. In a large bowl, whisk eggs until frothy. Alternatively, you could mix the whole thing in the blender.
3. Add the milk, flour, and salt, and mix/blend again. Scrape down sides with a spatula to make sure all of the flour is incorporated.
4. Mix in all fillings. Batter will be on the thin side and smell divine.
5. Take the skillet out of the oven, add in the butter, and throw it back in until the butter is thoroughly melted.
6. Now you have an extremely hot pan with sizzling butter. Pour in the batter, again scraping down the sides of the bowl/blender to make sure it all goes into the pan.
7. Baking times vary. Keep the oven light on and watch that baby starting at the 15 minute mark. It will take awhile to start puffing up, but when it does, you will be thrilled. The edges will brown nicely, tiny bubbles will form on the surface, and the whole Dutch Baby will shape itself into a handsome mound.
8. Carefully remove from oven once edges are firm and golden brown and the middle looks done. Hurry to photograph your little beauty before it starts to fall, because fall it will.
9. Your Dutch Baby should slide right out of the pan thanks to that butter. Serve immediately.
10. Optional toppings: tomato sauce, grated Parmesan or Romano cheese, pesto, or nothing. This quiche-like Dutch Baby is tasty all by itself.

Notes