Ingredients
Puff Pancake (Dutch Baby):
- 4 large eggs
- ½ cup (125 mL) milk
- ½ cup (125 mL) all-purpose flour
- ½ tsp (2 mL) dried thyme leaves
- ¼ tsp (1 mL) each salt and pepper
- 2 tbsp (30 mL) butter
Vegetable and Cheese Topping:
- 2 tbsp (30 mL) butter, divided
- 1 pkg (227 g) sliced mushrooms
- 2 cloves garlic, minced
- Pinch each salt and pepper
Preparation
Preheat oven to 400°F (200°C).
Puff Pancake: In a large bowl, whisk eggs and milk. Whisk in flour, thyme, salt and pepper until smooth.
Heat 9-inch (23 cm) cast iron skillet over medium heat and add butter, swirling skillet to coat. Once melted, pour in egg mixture. Bake for about 20 minutes or until puffed and golden brown.
Meanwhile, in another skillet, melt 1 tbsp (15 mL) of the butter over medium high heat and sauté mushrooms, garlic, salt and pepper for about 8 minutes or until golden brown. Add kale and cook stirring for about 3 minutes or until wilted and tender. Scrape into a bowl.
Return skillet to medium heat and add remaining butter. Once melted, swirl pan and add eggs. Cook, stirring occasionally with a spatula to form large curds. Stir in cream cheese and green onion until melted.
Remove skillet from oven and top with mushroom mixture and spoon overtop to serve.
Nutritional Information
-
450
-
31g
-
15g
-
539mg
-
560mg
-
3g
-
700mg
-
22g
-
4g
-
19%DV
-
62%DV
-
47%DV
-
0.6µg
-
≥356µg
-
200mg
-
24g
-
≥40mg
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium, vitamin D, protein, magnesium and vitamin K while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
