Savory Dutch baby with cheese and arugula
A dramatic, puffy oven pancake with crisp golden edges and melted swiss, crowned with lemony arugula, and it takes five minutes of actual work.
- 35 min total
- 10 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.51 a serving
- 580 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 3 large eggs, at room temperature
- ½ cup milk, at room temperature
- 2 tbsp chives, chopped, divided
- 2 tbsp butter
- ¾ cup Swiss cheese, shredded
- 2 cups arugula
- ½ lemon, juiced
From your pantry
- ½ cup all-purpose flour
- ½ tsp salt, divided
- ¼ tsp black pepper
- 1 tbsp olive oil
Each serving has about 580 calories, 27 g protein, 30 g carbs and 40 g fat, and costs about $2.51 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
- No chives? Green onions work.
- No butter? Ghee works.
- No arugula? Baby spinach or spring mix works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
Put a 10-inch oven-safe in the oven and to 425°F, letting the pan heat for at least 15 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Timer: 15 min
Dolly’s tip: A very hot pan is what makes it puff. Cast iron is ideal.Blend or the eggs, milk, flour, ¼ teaspoon salt and the pepper until smooth and bubbly, about 1 minute. Stir in half the chives.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
With oven mitts, take out the hot , add the butter and swirl until and foaming.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Dolly’s tip: The handle is dangerously hot. Keep a mitt on it the whole time.Pour in the batter all at once and put the back in the oven. 15 minutes without opening the door.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 15 min
Dolly’s tip: No peeking. A rush of cool air makes it sink.Scatter the cheese over it and 3 to 5 minutes more, until tall, deep and the cheese has .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 4 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
the arugula with the lemon juice, oil and the rest of the salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pile the salad in the middle, scatter the rest of the chives and cut into wedges. Serve right away.
Dolly’s tip: It deflates within a minute or two. That’s normal, and it’s still delicious.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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