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Prosciutto Dutch Baby

Total Time

Prep: 25 min. Cook: 25 min.

Makes

4 servings

This delicious savory Dutch baby is perfect for a brunch or quick weeknight lunch or dinner. Similar to a popover, this is a different take on the famous breakfast dish that everyone loves. Simple to make and so delicious! —Joan Hallford, N. Richland Hills, Texas
Prosciutto Dutch Baby Recipe photo by Taste of Home

Ingredients

  • 5 thin slices prosciutto, sliced
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1/3 cup shredded Asiago cheese
  • 4 tablespoons butter
  • 1-1/2 cups fresh arugula
  • 1 cup grape tomatoes, halved
  • 2 tablespoons creamy garlic salad dressing
  • 1 cup garbanzo beans, rinsed and drained
  • 2 tablespoons olive oil

Directions

  1. Preheat oven to 425º. In a 10-in. cast iron skillet over medium heat, cook prosciutto until crisp, 2-3 minutes. Remove and set aside. Place skillet into oven while making batter.
  2. In a large bowl, whisk together eggs, flour, cornmeal and salt. Add milk and cheese; stir to combine. Add butter to skillet, swirling until melted. Pour batter into skillet; sprinkle prosciutto over batter. Bake until puffed and golden brown, 20-25. Meanwhile, toss arugula, tomatoes, garbanzo beans and oil.
  3. Remove pancake from oven. Serve with arugula mixture and dressing.

Nutrition Facts

1 serving: 558 calories, 34g fat (14g saturated fat), 245mg cholesterol, 1024mg sodium, 43g carbohydrate (6g sugars, 4g fiber), 21g protein.

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