Indulge me one more post about my latest culinary craze, won't you? :)
After serving numerous breakfast versions of Dutch Baby--dusted with powdered sugar, smothered with mixed berries, engulfed in whipped cream, or dripping with bacon maple syrup--I found myself in need of a quick lunch option one day last week. Turns out that Dutch Baby is just as delightful savory as it is sweet.
In a blender, combine eggs, flour, and milk. Blend on high for 30 seconds or until frothy. When oven is to temperature, put your butter in the skillet with some diced onions. Return skillet to the oven until butter melts and is brown (2-3 minutes.)
The only way I can describe it: A crispy shelled, custard-like savory bake that is lighter than quiche, but just as hearty!