Weeknight Fresh Meets Weeknight Flair
A Savory Dutch Baby with Sautéed Spring Vegetables Elevates the Everyday
Embarking on a baking project for a weeknight dinner can sound daunting but this Dutch baby, with the savory addition of whole wheat and herbs, comes together in a snap and rewards your minimal effort with a dramatic pouf when it emerges from the oven. And who couldn’t use a little weeknight flair every now and then?
This recipe pivots beautifully. It calls for a 10- inch skillet but you can increase the ingredients by a third with a 12-inch skillet to feed eight people, or decrease by a third and use an 8-inch skillet for a more intimate dinner. Swap in rye, buckwheat or spelt flour for the whole wheat—each brings a unique flavor profile and the health benefits of whole grains. Six eggs provide ample and frugal protein for this vegetarian supper.
The fillings beg for seasonal variation: try grilled corn and basil in the summer, roasted squash and bacon in the fall, or smoked salmon with pickled red onions and everything bagel spice in the winter. You will dirty two bowls and two pans for this bit of fanciness, but the delight-to-dirty-dishes quotient skews heavily in your favor.
