Recipe: Broccoli and Cheddar Dutch Baby

by Cate on January 10, 2017

Are you bored by the same offerings for breakfast? This Broccoli and Cheddar Dutch Baby is a delicious and unique way to start your day.

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When it comes to breakfast, there are days when I just cannot look at another egg.

No matter how I’m preparing it.

Because whether I’m eating clean or practicing strict Whole30, it’s ALL EGGS, ALL THE TIME.

And … well, ugh. Plain and simple.

So since I’ve largely resigned myself to mostly eating some form of eggs almost every day (except for satisfying a bagel craving once in awhile), I need to switch things up a bit.

And here we are, switching things up a bit. Going savory with a Dutch Baby.

Dutch Baby, which is similar to an Oven Pancake, usually falls in the sweet category, served with just a smidge of melted butter and a light dusting of confectioner’s sugar.

This is not that.

Kind of, but not.

Like a more traditional Dutch Baby, it takes just minutes to throw the ingredients together, twenty-some minutes in the oven, and you’re done. And since the twist is just simple small-bite vegetables and cheese, you can certainly change this up to suit YOUR individual tastes. Maybe roasted zucchini with Monterey Jack cheese? A few diced tomatoes and mozzarella? Just use the basic guideline and do your thing.

Let’s change up the egg routine … just a smidge.

Hungry for more?
If you have a hankering for the sweet, more traditional Dutch Baby, this is our go-to recipe.

Broccoli and Cheddar Dutch Baby
Recipe courtesy of Cate O’Malley

Ingredients
4 eggs
1/2 cup milk
1/2 cup flour
2 T grated Parmesan cheese
1/2 teaspoon thyme
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons butter
1 cup roasted or steamed broccoli
1/3 cup Cabot cheddar, shredded

Directions
Preheat your oven to 425. In a medium bowl, whisk your eggs and milk until well combined. Slowly add the flour and incorporate it with the eggs and milk. Add the Parmesan cheese, thyme, salt, and pepper. Set aside. In a medium oven-safe pan, melt the butter. Once it is completely melted, slowly pour in your egg batter and put the pan in the oven. Let it bake for 20 minutes. When you remove it from the oven, you will see that it is puffed up. As it starts to cool, it will deflate. Carefully add your broccoli over the top and sprinkle with the cheese. Return the pan to the oven until the cheese melts, just a few minutes. Slice and serve.

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{ 1 comment… read it below or add one }

Supriya Kutty January 11, 2017 at 6:44 am

My family would devour this! Hearty, healthy and flavorful – the perfect combination! Thanks for sharing.
Supriya Kutty recently posted..Gluten-Free Buckwheat Fruit ‘N’ Nut Cupcakes

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