Savory Dutch Baby With Summer Vegetables Recipe

Posted by Fernande Dalal on Saturday, July 20, 2024
Democracy Dies in Darknessclock35 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Ellie Krieger

Seasoned with parmesan and made more healthful with whole grain flour and olive oil, this version of a Dutch baby oven pancake enters the savory realm. After a short journey to the oven, its simple batter emerges gorgeously puffed and golden, ready to be topped with a colorful medley of sauteed corn, zucchini, tomatoes and onion, and then sprinkled with a confetti of fresh basil, for a delightfully different dish that works for any meal of the day.

Storage: Refrigerate the vegetable medley in an airtight container for up to 3 days; gently rewarm over low heat before serving.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Story continues below advertisement

Advertisement

Ingredients

measuring cup

Servings: 4

Directions

Time Icon Active: 15 mins| Total: 35 mins

  • Step 1

    In a 10-inch cast-iron or ovenproof nonstick skillet over medium heat, heat 1 tablespoon of the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the corn, zucchini and 1/4 teaspoon of each salt and pepper, and cook until the zucchini is firm-tender, about 2 minutes. Add the tomatoes and cook until they are just warmed through, about 1 minute. Transfer the vegetables to a bowl and cover to keep them warm as you prepare the pancake, or refrigerate until needed.

  • Step 2

    Position a rack in the middle of the oven and preheat to 425 degrees.

  • Step 3

    In a medium bowl, whisk together the flour, the remaining 1/8 teaspoon of salt and the remaining 1/4 teaspoon of black pepper. In a large bowl, whisk together the milk and eggs until well combined. Add the flour mixture to the egg mixture and whisk to combine, then stir in the parmesan cheese. Wipe the skillet out, then return it to medium-high heat. Once the pan is hot, add the remaining 1 tablespoon of oil, swirling to coat the skillet. Pour the batter into the skillet, then carefully transfer it to the oven. Bake for 12 to 15 minutes, or until the pancake is puffed and golden brown.

  • Step 4

    Remove the skillet from the oven, top with the vegetable mixture, garnish with the basil and serve.

    • Story continues below advertisement

    Advertisement

    Nutritional Facts

    Per serving

    • Calories

      351

    • Fat

      15 g

    • Saturated Fat

      4 g

    • Carbohydrates

      39 g

    • Sodium

      406 mg

    • Cholesterol

      192 mg

    • Protein

      16 g

    • Fiber

      5 g

    • Sugar

      3 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author and registered dietitian nutritionist Ellie Krieger.

    Tested by Alexis Sargent.

    Published September 1, 2021

    ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxno5bDsL7YZpuurJOdeqOtwbJkrK2dorKzedWenp6skZe5pr%2BO

    CATALOG
      FEATURED TAGS