Dutch Baby

Served hot or cold this addictive pancake is excellent for brunch or served with a green salad for lunch and dinner.

• 3 large eggs
• ¾ cup milk
• 1 cup all purpose flour
• pinch nutmeg
• 1 tsp. kosher salt
• ½ tsp. ground pepper
• 4 Tbsp. butter
• ½ small onion, diced
• ½ lb. baby spinach, washed
• 6 oz. Concerto™ Grape Tomatoes, sliced
• 3 Tbsp. finely grated Parmesan

Instructions:

1. Preheat oven to 425°F.
2. In a blender, mix eggs, milk, flour, salt, pepper and nutmeg until smooth.
3. Heat a 10-inch cast iron skillet over medium/high heat and add butter. Add onion and sauté for 5 minutes. Add spinach, Concerto™ tomatoes and cook for about 1 minute, until spinach begins to wilt. Pour in batter and sprinkle with Parmesan cheese.
4. Transfer skillet to preheated oven and cook for 20 minutes or until pancake is puffed and golden.