Savory Dutch Baby

This quick simple dish is a delicious and easy way to get some healthy greens into your diet.

  • 2 tablespoons olive oil
  • ½ cup flour
  • ½ cup milk
  • 3 eggs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 bunch of greens (collards, spinach, kale…) – cleaned and roughly chopped – divided
  • 2 tablespoons chopped parsley – divided
  • 1 tablespoon butter
  • ½ cup shredded cheese – cheddar or other favorite
  • ½ cup dried tomatoes – soaked in hot water, then coarsely chopped
  • Mushrooms – any variety – about 1 cup – roughly chopped
  • Balsamic vinegar – to taste

Pour olive oil into a medium cast iron skillet (9 inch). Place the skillet in a cold oven and preheat to 425oF.

Whisk together the flour, milk, eggs, salt and pepper. Stir in ½ cup of the chopped greens, and 1 tablespoon of the chopped parsley. Set aside, while you get everything else chopped and the oven gets up to temperature.

Pour egg mixture into the hot skillet and set timer for 20 minutes.

After about 10 minutes, heat another skillet over medium heat. Melt the butter and add the remainder of the greens and parsley. Stir the greens until they become wilted.  Add a couple of tablespoons water, cover the pan, reduce heat to low, and allow the greens to braise for a few minutes.

When the timer rings, sprinkle the cheese on top of the dutch baby and return it to the oven for about 5 more minutes.

Remove the lid from the greens, add the tomatoes and mushrooms. Increase the heat to medium and allow the mushrooms and tomatoes to cook, stirring constantly. Splash about a tablespoon of balsamic vinegar on the greens, add some salt and taste. Check for salt and acid, and adjust as necessary.

Remove the dutch baby from the oven and distribute the greens mixture over the top.

Serve immediately!

Serves 4

Prep time – about 30 minutes

Recipe revised by Jane Blaisdell, 2020. Original recipe from Better Homes & Gardens, August 2018.

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Author: madesimplybyjane

I have had a passion for cooking and eating healthy food for most of my life. My professional training includes a Bachelor of Science in Nutrition and Culinary Arts from Bastyr University, and a Bachelor of Arts in Home Economics and Secondary Education from Western Washington University. As a lifelong teacher of all ages, my focus is teaching people how to cook simple meals for their families. My belief is anyone, even children, can learn to prepare healthy, inexpensive, delicious meals for themselves and those they care for. I absolutely love to help unravel the mystery of bread making, combine whatever produce is on hand to prepare a delicious soup or stew, or create something new with whomever is interested in participating. As a former preschool teacher, I still enjoy playing in the kitchen with children. I am also an ovarian cancer survivor, and a team leader and fund raiser for a local organization funding ovarian cancer research. My home is in Lake Forest Park, Wa. where I live with my husband, Mark, and our cat, Gilbert. When not teaching, I like to garden, hike, kayak, and cook for friends and family.

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