Roasted Tomato Dutch Baby

Make these German pancakes savory instead of sweet. After they puff up in the oven, fill them with roasted veggies, fried eggs, and avocados.

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Roasted Tomato Dutch Baby

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3.5 by 13 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 25 mins 425°F

Roasted Tomato Dutch Baby

Directions

  1. Place a 10-inch oven-going skillet in oven and preheat oven to 425 degrees F. Add butter to hot skillet and heat until melted. In a medium bowl combine the 3 eggs and milk. Stir in flour, 1 tsp. of the Aleppo pepper, and the salt. Pour mixture into skillet and transfer to oven. Bake 25 minutes or until golden.
  2. Meanwhile, place tomatoes in a shallow baking pan; drizzle with oil. Roast on a separate oven rack 12 to 15 minutes or until tomatoes are beginning to burst. Cool slightly.
  3. Top warm Dutch baby with fried eggs, avocados, and roasted tomatoes. Sprinkle with herbs and remaining 1/2 to 1 tsp. Aleppo pepper.
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Nutrition Facts (Roasted Tomato Dutch Baby)

  • Per serving:
  • 409 kcal ,
  • 29 g fat
  • (9 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 14 g monounsaturated fat ),
  • 343 mg chol. ,
  • 340 mg sodium ,
  • 23 g carb. ,
  • 6 g fiber ,
  • 5 g sugar ,
  • 16 g pro.
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