This savory egg pancake is baked in a sizzling hot cast iron skillet, which causes it to balloon into a large bowl-shape in the oven.  It’s filled with diced ham and Swiss cheese, and finished with a handful of fresh greens and cherry tomatoes. It’s a complete one-skillet meal convenient enough for weeknight dinners.

Ham and Swiss Dutch Baby

Ham and Swiss Dutch Baby

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

  • 1 cup and 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 large eggs
  • 3/4 cup whole milk
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons minced scallions
  • 6 tablespoons unsalted butter
  • 4 slices Swiss cheese
  • 4 oz. diced cooked ham
  • Baby arugula
  • Cherry tomatoes
  • Flaky sea salt

Directions

  1. Preheat oven to 425°F. In a large bowl, whisk together flour, kosher salt and black pepper. Whisk together eggs and milk in a separate bowl.
  2. Pour the wet ingredients into the dry ingredients and whisk together until just combined. Transfer to a food processor, and blend for 30 seconds to 1 minute, until no lumps appear; set aside.
  3. Melt the butter in a 10 inch cast iron skillet over medium-high heat on the stove top. Cook until browned, about 5 to 7 minutes.
  4. Pour the batter into the hot buttery skillet and transfer to the oven. Bake for 20 minutes. The sides will begin to rise over the top of the skillet forming a bowl shape.
  5. Pull out the oven rack with the skillet on it and sprinkle on chopped ham. Arrange Swiss cheese slices evenly over the inside of the pancake and bake for 5 more minutes.
  6. Let cool 3-5 minutes and then scatter a handful of baby arugula and a few cherry tomatoes over the center. Sprinkle with flaky sea salt and serve immediately.

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