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
Directions
- 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.
- 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.
- Top warm Dutch baby with fried eggs, avocados, and roasted tomatoes. Sprinkle with herbs and remaining 1/2 to 1 tsp. Aleppo pepper.
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.