Description
Bits of smoky ham and sautéed onions get nestled into this savory dutch baby topped with freshly grated Parmesan cheese and chopped chives. It’s the kind of recipe that requires minimal effort but still looks (and tastes) impressive enough to serve guests.
Ingredients
- 5 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk (see Note 1)
- 1/2 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chopped onion
- 1/2 cup chopped ham
- 1/4 to 1/2 cup Parmesan cheese
- 2 tablespoons chopped chives
Instructions
- Prep. Heat oven to 450 degrees F.
- Mix batter. In a large bowl, beat eggs vigorously with a whisk until yolks and white are thoroughly combined. Add flour and whisk until flour is completely mixed in. Add milk and salt; whisk until batter is smooth. Set batter aside to rest while browning the onions and ham.
- Cook onions and ham. Add olive oil and butter to a 10-inch cast iron skillet. Heat over medium heat. When butter is melted, add onions. Stirring frequently, cook onions until browned about 10-15 minutes (see Note 2). Add ham, stir until ham is heated through.
- Add batter. Pour egg mixture over the onions and ham.
- Bake. Transfer skillet to the oven and bake 15-25 minutes or until pancake is puffy and golden brown. Top with grated Parmesan cheese and chopped chives. Cut into quarters and serve immediately.
Notes
- Whole milk works best but low-fat and nonfat milk will work as well if that is all you have on hand.
- Allow the onions to brown and get slightly caramelized to add extra flavor to the dish.
