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Savory Kale Dutch Baby - Supper With Michelle

Get the Recipe: Savory Kale Dutch Baby

Yield: 4 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
5 from 3 reviews
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Ingredients

Ingredients:

  • 4 large eggs
  • 1 cup whole milk
  • ⅔ cup all-purpose flour
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon fine sea salt
  • A few twists of ground black pepper
  • 1 pinch of Red Chili Flakes, optional
  • 1 cup kale, lightly packed and thinly sliced
  • ½ cup shredded sharp cheddar cheese
  • 2 tablespoons parmesan cheese, shredded
  • 4 tablespoons unsalted butter

Instructions

Instructions:

  • Preheat oven to 425 degrees.
  • In a large bowl, whisk all ingredient (except the butter) in together, folding the kale and cheese last.
  • Add the butter to a cast iron skillet or pie pan (8 to 9 inches, if you go bigger than this, the edges will not rise as much and look more like a frittata) and place the skillet onto a baking sheet and then into oven to melt the butter, 1 to 2 minutes.
  • Once melted, pour the egg mixture into skillet and bake on the center rack for 25 to 30 minutes or until golden.
  • Serve and enjoy!