Savory Dutch Baby

Disclosure:  This post is sponsored, but all opinions are honest and are my own.  #dinnereggs

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If you need to get out of the "same old thing for dinner rut", this savory Dutch baby is for you.  It is easy to prepare, but tastes like you spent all day in the kitchen.  It's perfect for a quick weeknight meal and you can change it up by varying your toppings.  

A dutch baby is kind of like a cross between an omelette and a giant popover.  It is truly delicious and this savory version is even better with herbs, parmesan cheese, basil pesto, and fresh ingredients including eggs, baby bella mushrooms, asparagus, tomatoes, and pancetta.  

This meal works well for families because everyone can choose their favorite slice.  I have one child who would eat fried eggs for every meal if he could.  Another who eats asparagus like french fries.  And another who loves sauteed mushrooms and pancetta.  You can vary the toppings to your families' preferences with different meats, vegetables, and cheeses, but I have to admit, this combination is completely delectable.  

Visit The Incredible Egg for more dinner egg recipes and watch the hilarious videos. The first video which is full length (about 2 minutes) completely cracks me up.

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Savory Dutch Baby
Serves: 6-8
Prep Time: 20-25 minutes
Baking Time: 20-25 minutes

Ingredients: 
​4 T. butter, separated
6 eggs at room temperature 
1 C. whole milk at room temperature
1 C. flour
Fresh ground salt and pepper (2-3 good grinds)
1/2 C. shredded parmesan cheese
1/2 tsp. ground thyme
1/2 tsp. dried basil
1/4 tsp. dried dill

Toppings:
Basil pesto (store bought is delicious and saves time)
1 fresh tomato, diced (I used orange tomatoes from the garden)
2 oz pancetta, diced
2-3 baby bella mushrooms, sliced
A few asparagus spears, ends trimmed
1-2 eggs, fried 
1/2 lemon for fresh squeezed lemon juice
Extra shredded parmesan cheese
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1.  Preheat oven with large 12" iron skillet in center of oven to 425 degrees F. 
2.  Melt 2 T. butter and combine with rest of the batter ingredients in an emersion blender or blender.
3.  Add 2 T. butter to the hot skillet in the oven and using oven mitts tilt or rotate skillet to coat the pan with butter.  
4.  Pour the batter into the hot pan and bake for 20-25 minutes until puffed and golden brown.  Resist the urge to open the oven until it has baked for 15-20 minutes so it doesn't fall.  
5.  While the Dutch baby is baking, prepare toppings.  Saute pancetta and mushrooms.  In the same pan you can saute a few asparagus spears in a little butter while cooking the pancetta and mushrooms. Salt and pepper toppings to taste as you prepare them.
6.  When the dutch baby is done, let it cool slightly and settle for a couple of minutes.
7.  Spread basil pesto on the Dutch baby.  Top with asparagus, mushrooms and pancetta, and diced tomatoes or your favorite toppings.  
8.  Finish with fresh lemon juice and extra parmesan.  To easily serve, cut into slices with kitchen shears.  

Note: This is a large recipe which serves 6-8.  You can cut the recipe size down and use a smaller pan if needed.  

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