Crispy Prosciutto, Fontina and Rosemary Dutch Baby

Name: Crispy Prosciutto, Fontina and Rosemary Dutch Baby
Prep time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoons butter; 10 eggs; 2 to 3 teaspoons finely chopped rosemary; 1/2 cup Gold Medal™ all-purpose flour; 1/2 teaspoon salt; 1/2 cup milk; 1 tablespoon vegetable oil; 3 oz thinly sliced prosciutto, cut crosswise into 1-inch strips; 1/4 cup half-and-half; 1 cup shredded Fontina cheese (4 oz)

Save Recipe

Prep 25 min
Total 50 min
Servings 4

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Puffy, crispy, buttery and eggy, Dutch babies are a culinary wonder, made even more wonderful with a filling of creamy scrambled eggs topped with a generous amount of fontina cheese and a mountain of crispy prosciutto.

by: Tablespoon Kitchens

Updated Apr 25, 2017

Save
Share
Keep Screen On

Ingredients

2 tablespoons butter
10 eggs
2 to 3 teaspoons finely chopped rosemary
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 cup milk
1 tablespoon vegetable oil
3 oz thinly sliced prosciutto, cut crosswise into 1-inch strips
1/4 cup half-and-half
1 cup shredded Fontina cheese (4 oz)

Steps

1

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.
2

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.
3

Bake 20 to 25 minutes or until puffy and deep golden brown.
4

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.
5

In medium bowl, beat remaining 8 eggs with whisk. Beat in half-and-half.
6

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.
7

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

Expert Tips

tip 1
If you leave out the rosemary in the Dutch baby batter and do not fill it with the eggs or prosciutto, you can make a sweet version by topping with syrup, jam, powdered sugar or even pie filling.
tip 2
1 cup of shredded Cheddar cheese and 6 slices of crumbled cooked bacon can replace the fontina and crispy prosciutto in this recipe. Brown the bacon in the 12-inch skillet and reserve 1 tablespoon of the bacon fat, and proceed with cooking the eggs.

Nutrition Information

500 Calories, 35g Total Fat, 30g Protein, 16g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 500

Calories from Fat: 320

Total Fat: 35g; 55%

Saturated Fat: 16g; 79%

Trans Fat: 1/2g

Cholesterol: 535mg; 178%

Sodium: 1030mg; 43%

Potassium: 340mg; 10%

Total Carbohydrate: 16g; 5%

Dietary Fiber: 0g; 0%

Sugars: 4g

Protein: 30g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 0%; 0%

Calcium: 30%; 30%

Iron: 15%; 15%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.