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Required Equipment
- 10-inch cast-iron skillet
- Mixing bowl
- Whisk
Utilized Devices
Cooking Techniques
- whisking
- baking
Ingredients
- 150 gEggs — room temperature
- 120 mlWhole milk
- 60 gAll-purpose flour
- 5 gDijon mustard
- 3 gKosher salt
- 1 gFreshly ground black pepper
- 110 gSharp cheddar — shredded
- 6 gFresh chives — chopped, plus more for serving
- 28 gUnsalted butter
Instructions
Heat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to warm for 5 minutes.
Whisk the eggs, milk, flour, Dijon, salt, and pepper until smooth. Stir in the cheddar and chives.
Carefully remove the hot skillet and add the butter, swirling to coat. Pour in the batter.
Bake until puffed and deeply golden at the edges, 18 to 20 minutes.
Top with extra chives and serve immediately while hot and crisp.
Chef Tips
- ⭐Use room-temperature eggs for maximum rise.
- ⭐Serve straight from the skillet to keep the edges crisp.
- ⭐Add sautéed mushrooms or spinach for a heartier brunch.
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Nutritional Highlights
- ✓High in protein thanks to eggs and cheddar
- ✓Quick one-pan brunch recipe
- ✓Great base for seasonal toppings
Dietary Notes
Compliant With
Allergens
- Contains gluten (flour)
- Contains dairy (cheddar, butter)
- Contains eggs
FAQ
Can I make this Dutch baby gluten-free?
Use a 1:1 gluten-free flour blend; the rise will be slightly less but still tasty.
How do I reheat leftovers?
Warm slices in a 350°F (175°C) oven for 5 minutes to re-crisp the edges.
Nutrition
| Calories | 320 |
| Protein | 17 g |
| Carbs | 17 g |
| Fat | 21 g |