Herb-Infused Savory Dutch Baby
This Herb-Infused Savory Dutch Baby is a delightful twist on the classic pancake, perfect for brunch or a light dinner. Combining fluffy, oven-baked eggs with a medley of sautéed vegetables, this dish is not only easy to prepare but also packed with flavor. The addition of Jarlsberg cheese and a touch of white wine creates a rich, creamy texture that complements the freshness of peas, bell peppers, and mushrooms. Serve it fresh from the oven, garnished with fragrant thyme leaves for an elegant touch.
2
Servings
275
Calories
13
Ingredients
Ingredients
unsalted butter
3 tablespoons (divided)
large eggs
2 (beaten)
low-fat milk
1/4 cup (measured)
all-purpose flour
1/4 cup (measured)
salt
to taste (season to taste)
fresh ground black pepper
to taste (season to taste)
diced onion
1/4 cup (raw)
fresh green peas
1/2 cup (fresh or frozen and thawed)
diced red bell pepper
1/4 cup (raw)
large white button mushrooms
2 (sliced)
dry white wine
1/4 cup (measured)
grated Jarlsberg cheese
1/2 cup (measured)
fresh thyme
1 sprig (for garnish)
Instructions
1
Preheat your oven to 400°F (200°C). Place a 5 or 6-inch round baking dish in the oven to preheat as well. Melt 2 tablespoons of unsalted butter in the baking dish until bubbling.
2
In a medium bowl, whisk together the eggs, low-fat milk, and all-purpose flour until the mixture is smooth. Season generously with salt and fresh ground black pepper.
3
Once the butter in the baking dish is melted, pour the egg mixture into the hot dish and return it to the oven. Bake for 15 minutes, or until the pancake is puffed and golden.
4
While the pancake bakes, heat 1 teaspoon of the remaining butter in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
5
Incorporate the green peas and diced red bell pepper into the skillet with the onions, cooking for an additional 2 minutes. Remove the vegetable mixture from the skillet and set aside in a bowl.
6
Slice the button mushrooms thinly. In the same skillet over medium heat, melt the remaining 2 teaspoons of butter and add the sliced mushrooms. Sauté for about 5 minutes, or until the mushrooms are browned and fragrant.
7
Pour the dry white wine into the skillet and stir in the grated Jarlsberg cheese. Return the onion and bell pepper mixture to the skillet. Season to taste with salt and pepper, cooking for an additional 2-3 minutes until everything is heated through and the mushrooms are tender.
8
Once the pancake is baked, carefully remove it from the oven. Spoon the savory mushroom and vegetable mixture into the center of the pancake. Garnish with a sprig of fresh thyme and serve immediately.
9
Note: The pancake may deflate slightly as it cools, but it will still be delicious.
Nutrition Information
16
Fat
14
Protein
2.5
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is a Herb-Infused Savory Dutch Baby?
It is a savory twist on the classic pancake, featuring fluffy oven-baked eggs, sautéed vegetables like peas and mushrooms, and Jarlsberg cheese.
How many servings does this recipe make?
This recipe is designed to serve 2 people.
What is the calorie count for one serving?
Each serving contains approximately 275 calories.
At what temperature should I preheat the oven?
The oven should be preheated to 400°F (200°C).
What size baking dish is recommended for this Dutch Baby?
A 5 or 6-inch round baking dish is recommended.
How long does the pancake need to bake?
The pancake should bake for about 15 minutes until it is puffed and golden.
What ingredients are in the batter?
The batter consists of eggs, low-fat milk, all-purpose flour, salt, and fresh ground black pepper.
Can I use frozen peas for this recipe?
Yes, you can use fresh green peas or frozen peas that have been thawed.
What kind of cheese is used in the filling?
The recipe calls for 1/2 cup of grated Jarlsberg cheese.
Why is white wine used in the recipe?
Dry white wine is used to deglaze the skillet and create a rich, creamy texture when combined with the cheese.
What vegetables are included in the savory topping?
The topping includes diced onion, green peas, diced red bell pepper, and sliced button mushrooms.
How much protein is in each serving?
Each serving provides 14 grams of protein.
Does this recipe contain fiber?
Yes, there is approximately 2.5 grams of fiber per serving.
How much fat is in this dish?
There are 16 grams of fat per serving.
What is the first step in the instructions?
The first step is to preheat the oven and the baking dish with 2 tablespoons of butter until bubbling.
How should I prepare the mushrooms?
The mushrooms should be sliced thinly and sautéed until they are browned and fragrant.
What herb is used for garnishing?
A sprig of fresh thyme is used to garnish the dish.
Is it normal for the Dutch Baby to deflate?
Yes, the pancake may deflate slightly as it cools, but it will still be delicious.
How should I sauté the onions?
Sauté the diced onions in a skillet over medium heat for about 5 minutes until they are translucent.
How much milk is needed for the batter?
The recipe requires 1/4 cup of low-fat milk.
How many eggs are used?
The recipe uses 2 large eggs.
When do I add the vegetables to the pancake?
The vegetable mixture is spooned into the center of the pancake once it has finished baking.
Can I substitute the Jarlsberg cheese?
While Jarlsberg is recommended for its flavor, you could likely use Swiss or Gruyere as alternatives.
Is this recipe suitable for dinner?
Yes, it is perfect for either a weekend brunch or a light dinner.
How much flour is required?
The batter uses 1/4 cup of all-purpose flour.
How much butter is needed in total?
A total of 3 tablespoons of unsalted butter is used, divided between the baking dish and the skillet.
Should the milk be at room temperature?
The recipe doesn't specify, but whisking it until smooth with the eggs and flour is the key instruction.
What type of bell pepper is used?
The recipe calls for 1/4 cup of diced red bell pepper.
How many mushrooms do I need?
You will need 2 large white button mushrooms.
How should the dish be served?
It should be served immediately while fresh from the oven for the best texture.