Herbed Parmesan Dutch Baby

I had been wanting to make one of these for quite some time and this turned about amazingly. I believe I saw the recipe some time ago on Facebook since I follow King Arthur Flour and so this morning I Googled it and found it. We had fresh chives and thyme from the garden and I used a combination of fresh Parmesan and Manchego cheese. This is another great and quick egg breakfast like a fritatta but takes less effort since you don't initially cook the eggs on the stove. 

Herbed Parmesan Dutch Baby

Makes: One 12-inch pan

Time: 35 minutes

Ingredients:

   

     1 cup + 2 tablespoons (128g) King Arthur Unbleached All-Purpose Flour

     1/2 teaspoon kosher salt or 3/8 teaspoon table salt

     1/2 teaspoon coarsely ground black pepper

     8 large eggs

     3/4 cup (170g) whole milk

     2 tablespoons finely chopped fresh thyme

     2 tablespoons minced fresh chives (or tarragon)

     4 tablespoons (57g) unsalted butter

     3/4 cup (85g) grated Parmesan cheese

     flaky sea salt, for garnish

     sriracha and/or lemon wedges

Steps:

1. Preheat the oven to 425°F.
2. In a large bowl, combine the flour, salt, and pepper.
3. In a separate bowl, whisk together the eggs and milk. Whisk the eggs/milk into the flour mixture until just combined. If the mixture is lumpy, use an immersion blender to smooth it out.
4. Stir in the thyme and chives (or tarragon).
5. Melt the butter in a 12" cast iron or other oven-safe skillet over medium-high heat. Continue to cook until the butter smells nutty and turns brown, 5 to 7 minutes; then swirl the skillet so the butter coats the bottom of the pan.
6. Pour the batter into the skillet and scatter the cheese and flaky sea salt over the top. Bake until the Dutch baby is puffed and golden, 20 to 25 minutes. Baking it a little less gives a softer interior, though less rise; baking it a little more gives you more puff and a drier interior; both ways are good.
7. Serve immediately, with sriracha and/or lemon wedges on the side, if desired.
8. This is best served the day it's made, but if there are leftovers store them in the refrigerator, well wrapped, for up to three days.

EAT