Cheesy Dutch Baby with Pesto-Dressed Vegetables

Cheesy Dutch Baby with Pesto-Dressed Vegetables

Why not try a savory version of the famous Dutch baby?



2 tablespoons olive oil, divided

1 1/2 cups thin, bite-size strips red sweet pepper

1 1/2 cups 1/4-inch-thick half-moon slices zucchini or yellow summer squash

1 cup 1/2-inch thick wedges red onion

4 eggs

3/4 cup all-purpose flour

2/3 cup milk

1/2 cup shredded sharp cheddar cheese

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

3 -4 tablespoons purchased basil pesto or sun-dried tomato pesto







In a 15x10x1-inch baking pan, drizzle 1 tablespoon olive oil over red pepper, zucchini and onion. Gently toss to coat. Roast at 425 degrees for about 30 minutes, stirring once after about 10 minutes.

Immediately after placing vegetables in oven, prepare Dutch baby. In a medium mixing bowl, combine eggs, flour, milk, cheese, salt and cayenne; beat with an electric mixer on high speed for 2 minutes.

Pour 1 tablespoon olive oil into a 10-inch oven-going skillet or pie plate; place skillet in the oven with the roasting vegetables for 3 to 4 minutes or until hot. Remove from oven. (This is a good time to stir the vegetables.) Immediately pour egg mixture into hot skillet. Place skillet in oven and bake 20 minutes; Dutch baby should be puffed and golden and vegetables lightly browned. Dot pesto over vegetables in pan and toss to coat. Top Dutch baby with vegetables; cut into quarters to serve. Immediately pour egg mixture into hot skillet or pie plate. Place skillet in oven next to the pan of vegetables, and continue baking at 425 degrees for 20 minutes more, until omelet is golden and vegetables are lightly browned. Dot pesto over vegetables in pan and toss to coat. Transfer vegetables to omelet bowl, then cut into quarters to serve.