Savoury Tomato Dutch Baby
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A puffy, savory Dutch baby pancake topped with roasted cherry tomatoes, red onion, feta, and fresh arugula, finished with balsamic glaze. Elegant yet simple, perfect for brunch or a light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups all-purpose flour (spooned and levelled)
- 3 cups milk (2 or 3% milk recommended)
- 4 large eggs
- 3/4 cup feta cheese (crumbled)
- Fresh thyme leaves (from about 3 springs (or 1/4 tsp dried thyme leaves))
- 1 teaspoon fine salt
- Freshly ground pepper
- 2 Tablespoons butter (for the pan)
- 10-12 cherry or grape tomatoes (halved)
- 1/2 medium red onion (sliced into 1 1/2-inch long slices)
- 1/2 Tablespoon olive oil
- balsamic Glaze (*see Note 1 below)
- additional crumbled feta cheese (optional)
- baby arugula (optional)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 535mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 305mg
- Calcium
- 207mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 535MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.