Broccoli and Cheddar Dutch Baby

Broccoli and Cheddar Dutch Baby

Ingredients:

- 2 Tablespoons of Butter

- 4 Large Eggs

- 1/2 Cup of Milk

- 1/4 Cup of Flour

- 2 Tablespoons of Sugar

- 1 Tablespoon of Maple Syrup

- 1/4 Teaspoon of Red Pepper Flake

- 1/4 Teaspoon of Thyme

- Salt and Pepper to Taste

- 1/4 Cup of Green Onions

- 1 Cup of Aged White Cheddar

- 1 Cup of Broccoli or Brocolini Florets cut into small pieces

Additional Toppings Could Include: prosciutto, bacon or caramelized onions.

Directions:

1. Place 1-2 tablespoons of butter in a glass or ceramic baking dish and place in a cold oven. Preheat your oven to 425 F with baking dish inside so that your butter melts and browns while you are preparing your mix. This can be done in muffin tins as well but you’ll want to wait to put your butter in until the oven is preheated or it will burn!

2. In a mixing bowl, whisk together eggs, milk, flour, sugar, maple syrup (This will make things taste extra sweet. If you prefer your breakfast more savory, I'd recommend leaving this out.) and season with salt, pepper, red pepper flake and thyme.

3. Once the oven has preheated and your butter has browned, swirl the butter in the pan to coat the sides and then carefully pour in the egg mixture.

4. Top the egg mixture in the pan with the green onions. Then sprinkle with shredded cheese (making sure to cover right to the edge of the pan) and finish with broccoli florets. I try to keep the broccoli mostly towards the middle so that it doesn't impact the rising of the edge.

5. Place back in the oven and bake for 20-25 minutes or until the edges have risen and turned dark brown.

6. Slice into pieces and eat with a fork and knife.