A Savory Twist on a Dutch Baby

One of my favorite breakfast items is an Apple Dutch Baby pancake. They are wonderful to serve to company since it is a one dish meal, very easy to prepare and is quite impressive. And are they ever delicious!  I’ll have to post a recipe and photos of one soon so you can try it out for yourself. However, this time, I was looking for something new to do with my Talley Farms CSA fresh spinach. That’s when I came across a savory twist on a Dutch Baby from Food & Wine magazine. A Spinach and Scallion Dutch Baby!

I am always looking for new ways to use spinach in my recipes and I get tired of fashioning salads in 100 different ways. I am a fan of egg dishes and enjoy eating them for meals other than breakfast. This recipe was a perfect fit for fulfilling those categories. Sprinkled with a little fresh grated parmesan and served alongside my remarkable Talley Farms steamed artichokes, it made a perfect weeknight dinner.

I am categorizing this dish as a side dish as it would be a great accompaniment to any meat or fish entree. Served with a salad or as I did with steamed artichokes, it is a meal in itself. Although this can be served reheated and makes great leftovers, it is most fun to serve it hot out of the oven so your guests can see the signature puffiness that comes from a Dutch Baby and watch it deflate as you get ready to serve it!

SPINACH AND SCALLION DUTCH BABY

Serves 4

Ingredients

• 1 pound baby spinach
• 4 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• Kosher salt and freshly ground pepper
• Pinch of freshly grated nutmeg
• 4 tablespoons unsalted butter
• 4 large scallions, thickly sliced
• 2 tablespoons freshly grated Parmesan cheese

1. Preheat to 425°. In a large pot of boiling salted water, cook the spinach until wilted, about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it.
2. In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth.
3. In a 12-inch cast-iron skillet, melt the butter. Add the scallions and cook over moderate heat until tender, about 3 minutes. Add the spinach and cook until heated through, about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 20 minutes or until golden. Cut into wedges and serve hot or warm with extra Parmesan cheese sprinkled on top.

• The Dutch Baby can be baked up to 4 hours ahead; reheat in the skillet in a 400° oven for 5 minutes.

(Printable recipe can be found in my recipe index under Side Dishes)