Lunch: Spinach and Scallion Dutch Baby

Recipe By: Melissa Rubel This addictive pancake is a savory riff on the traditional Dutch baby, the sweet eggy pastry invariably dusted with confectioners' sugar. Pouring the batter into a hot skillet creates a crisp crust.

This recipe includes superfoods such as:

Spinach

Health benefits of Spinach and Scallion Dutch Baby

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 lb. baby spinach
4 eggs
1 c. milk
1 c. all-purpose flour
kosher salt and freshly ground pepper
1 pinch freshly grated nutmeg
4 tbsp. unsalted butter
4 scallions
2 tbsp. freshly grated Parmesan cheese

Instructions

Remove the top rack in the oven and preheat to 450 degrees F. In a large pot of boiling salted water, cook the spinach until wilted, about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it.
In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth.
In a 12-inch cast-iron skillet, melt the butter. Add the scallions and cook over moderate heat until tender, about 3 minutes. Add the spinach and cook until heated through, about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm.
Make Ahead: The Dutch baby can be baked up to 4 hours ahead; reheat in the skillet in a 425 degrees F oven for 5 minutes.

Share Spinach and Scallion Dutch Baby