Vegetable Dutch Baby
Elevate your brunch game with this savory Vegetable Dutch Baby—an irresistibly light and fluffy oven-baked pancake topped with vibrant, sautéed vegetables. This recipe combines a simple batter made from eggs, milk, and Parmesan cheese with a colorful medley of cherry tomatoes, zucchini, bell pepper, and baby spinach, lightly seasoned with garlic and fresh thyme. Baked in a hot cast iron skillet, the Dutch baby puffs to golden perfection, creating a crispy edge that contrasts beautifully with its tender center. Ready in just 35 minutes, this stunning dish is as delicious as it is eye-catching, making it perfect for weekend mornings or even a light dinner. Serve it warm and let the flavors shine—this one-pan wonder is a true crowd-pleaser!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 3 large eggs
- 0.75 cup whole milk
- 0.75 cup all-purpose flour
- 0.25 cup Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup cherry tomatoes
- 1 medium-sized zucchini
- 1 small bell pepper
- 2 cloves garlic
- 1 teaspoon fresh thyme
- 1 cup baby spinach
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet, such as a cast iron pan, in the oven while it heats up.
In a blender or mixing bowl, combine eggs, milk, flour, Parmesan cheese, salt, and pepper. Blend or whisk until smooth, and let the batter rest for 10 minutes.
Meanwhile, prepare the vegetables: halve the cherry tomatoes, dice the zucchini and bell pepper, and mince the garlic.
In a separate skillet over medium heat, add olive oil. Sauté the cherry tomatoes, zucchini, bell pepper, garlic, and thyme for 5-6 minutes, until the vegetables begin to soften but still hold their shape. Add the spinach and cook for another minute, just until wilted. Remove from heat and set aside.
Carefully remove the hot skillet from the oven and add the butter, swirling until fully melted and the skillet is coated. Immediately pour the batter into the skillet and scatter the sautéed vegetables evenly across the top.
Place the skillet back in the oven and bake for 15-20 minutes, or until the pancake is puffed and golden brown around the edges.
Remove the Dutch baby from the oven and let it cool for 2-3 minutes. Slice it into wedges and serve warm.
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 19.8 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 624 mg | 48% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1587 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
