Spinach And Scallion Dutch Baby – a delicious recipe with Spinach, eggs, milk, flour, kosher salt, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Remove the top rack in the oven and preheat to 450u00b0. In a large pot of boiling salted water, cook the spinach until wilted, about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it.
2
In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth.
3
In a 12-inch cast-iron skillet, melt the butter. Add the scallions and cook over moderate heat until tender, about 3 minutes. Add the spinach and cook until heated through, about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm.
4
MAKE AHEAD The Dutch baby can be baked up to 4 hours ahead; reheat in the skillet in a 425u00b0 oven for 5 minutes.
448
kcal
Calories
26
g
Fat
32
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb Baby Spinach, 4 large eggs, 1 cup milk, 1 cup all-purpose flour, and more.
Yes, Spinach And Scallion Dutch Baby falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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