Crispy Prosciutto, Fontina and Rosemary Dutch Baby

Heat oven to 400°F. In 9-inch glass pie plate or cast-iron skillet, melt butter in oven; brush butter over bottom and up side of pie plate.

In medium bowl, beat 2 eggs slightly with whisk. Stir in rosemary, flour, salt and milk just until flour is moistened (do not overbeat, or pancake may not puff). Pour into pie plate.

Bake 20 to 25 minutes or until puffy and deep golden brown.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add prosciutto; cook 3 to 4 minutes, stirring occasionally, until crispy. Remove prosciutto with slotted spoon, and set aside.

In medium bowl, beat remaining 8 eggs with whisk. Beat in half-and-half.

Heat same skillet over medium heat. Pour egg mixture into skillet. As mixture begins to set at bottom and side, sprinkle with 1/2 cup of the cheese. Gently lift cooked portions of egg with spatula so that thin, uncooked portion can flow to bottom, and turn over gently to cook evenly (avoid constant stirring). Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.

Spoon eggs into Dutch baby. Sprinkle with remaining 1/2 cup cheese and the crispy prosciutto.