Spinach Dutch Baby Food

SPINACH AND SCALLION DUTCH BABY

Steps:

• Remove the top rack in the oven and preheat to 450°. In a large pot of boiling salted water, cook the spinach until wilted, about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it.
• In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth.
• In a 12-inch cast-iron skillet, melt the butter. Add the scallions and cook over moderate heat until tender, about 3 minutes. Add the spinach and cook until heated through, about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm.
• MAKE AHEAD The Dutch baby can be baked up to 4 hours ahead; reheat in the skillet in a 425° oven for 5 minutes.

SPINACH AND PARMESAN DUTCH BABY

Steps:

• Preheat oven to 450°F. Once oven is fully preheated, place a 10-inch cast-iron skillet in oven for 10 minutes.
• Meanwhile, place eggs, milk, flour, pepper, half the cheese, and ½ teaspoon salt in a blender. (Do not blend yet.)
• Remove skillet from oven. Add butter to hot skillet, swirling until melted. Add spinach and remaining ¼ teaspoon salt and toss to coat. Return skillet to oven and bake until spinach is wilted, about 3 minutes.
• Meanwhile, start the blender. Blend egg mixture until very frothy, 1½ to 2 minutes.
• Remove skillet from oven. Using tongs, transfer spinach to a plate. Pour off any liquid in skillet. Pour batter into hot skillet and top with spinach and remaining cheese. Return to oven and bake until puffed and golden, 15 to 18 minutes. Serve immediately.