4 servings

3 Tbsp olive oil

½ cup all-purpose flour

½ cup milk

3 eggs

½ tsp salt

½ tsp pepper

½ cup chopped spinach

½ cup shredded cheese

1 cup cherry tomatoes

1 clove garlic, minced

Place 2 Tbsp olive oil in a large cast-iron skillet. Place skillet in cold oven. Preheat oven to 425°F.

In a mixing bowl, whisk together flour, milk, eggs, salt and pepper. Stir in spinach. Pour batter into hot skillet. Bake for 20 minutes.

Meanwhile, toss tomatoes with remaining 1 Tbsp oil and garlic. Place on baking sheet and roast in oven while pancake cooks, about 5 minutes.

Carefully remove skillet from oven. Sprinkle Dutch Baby with cheese. Bake 5 minutes more or until puffed and golden.

Garnish with tomatoes, slice into large wedges and serve warm.

Ingredients

Directions

Spinach-Tomato Dutch Baby