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Ham and Swiss Dutch Baby

Heather, Sprinkle Bakes

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.
10 min Prep Time
30 min Cook Time
  • Prep Time: 10 min
  • Cook Time: 30 min

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

Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.