The best part about Dutch babies is how versatile they are. This savory, Greek-inspired one is my favorite. Sometimes, I’ll serve it plain with toppings on the side so everyone can top their own slice, like a taco bar. —Kristyne McDougle Walter, Lorain, Ohio
Bacon and Feta Dutch Baby
Ingredients
- 8 bacon strips, chopped
- 1 small red onion, chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 large eggs, room temperature
- 1/2 cup whole milk
- 2 tablespoons butter
- 1 cup fresh spinach
- 1/2 cup crumbled tomato and basil feta cheese
Directions
- Preheat oven to 450º. In a 12-in. cast-iron skillet over medium heat, cook bacon and onions until crisp-tender, 4-5 minutes. Remove with a slotted spoon; drain on paper towels. Place skillet into oven while making batter.
- In a large bowl, whisk together flour, oregano, salt and pepper. Add eggs and milk; stir to combine. Add butter to hot skillet, swirling until melted. Pour batter into skillet; bake until puffed and golden brown, 18-20 minutes. Top with cooked bacon, onions, spinach and feta. Bake until cheese is slightly melted, about 3-5 minutes longer. Serve immediately.
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