Dutch baby pancake with roasted veggies and feta Chesse

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare the Roasted Veggies: Place an empty, 10-inch cast iron pan in cold oven, then heat your oven to 425° F. Add tomatoes to baking sheet, drizzle with olive oil, and season with salt and pepper to taste. Roast in oven for 5 minutes, add asparagus to baking sheet and roast for an additional 5-10 minutes, or until the asparagus are tender and the tomatoes begin to soften. Remove baking sheet from oven and set aside.

Step 2

2. Prepare the Dutch Baby Pancake: Combine milk, eggs, 1 teaspoon salt, 1/2 teaspoon pepper, and flour in blender and blend on high speed until the mixture is smooth. Carefully remove the hot cast iron pan from oven and place on a flat, heat resistant surface. Add butter to pan and swirl around the bottom and sides of the pan. Quickly and carefully pour the batter into the pan and return the pan to the oven. Bake for 12-15 minutes, until the pancake is golden brown and has puffed up.

Step 3

3. To Serve: Top warm Dutch baby pancake with roasted veggies, goat cheese, and sprinkle with herbs.