Parmesan Dutch Baby with Arugula & Prosciutto

This Parmesan Dutch Baby is topped with lightly dressed peppery arugula, ribbons of salty prosciutto, and a generous sprinkle of Parmesan. The combination is simple, but every bite has a little bit of everything—rich, savory, bright, salty, and fresh.

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A savory Dutch baby is one of my favorite ways to make brunch feel a little more special without spending all morning in the kitchen. I’ve been making Dutch babies since I first got married 12 years ago. It was one of the first breakfast items I’ve really honed in on and loved ever since. It feels really hard to mess up on. Blend the batter, preheat oven and the skillet, pour, and watch it puff up. Amazes me every time. It feels a little like science.

My son hates eggs and anything that has a strong egg flavor. When he watched this Dutch baby puff up in the oven he immediately wanted to try it. I didn’t warn him about the obvious eggy flavor. After the first bite he simply gave me a thumbs up, took one more bite, and that was enough for him. My daughter on the other hand was a big fan.

This Parmesan Dutch Baby comes out of the oven beautifully puffed, golden around the edges, and soft and custardy in the center. And the best part? The batter takes just a few minutes to make. Once it’s in the oven, all you have to do is toss the arugula together and get the toppings ready.

Why You’ll Love This Recipe As Much As I Do

• It’s easy to make. The batter is blended together in one bowl, poured into a hot skillet, and baked. No standing over the stove required.
• The texture is amazing. The edges puff up high and turn crisp and golden while the center stays soft and eggy.
• It’s savory and satisfying. Parmesan and prosciutto bring plenty of salty, savory flavor, while the lemony arugula keeps the dish from feeling too heavy.
• It looks impressive. Dutch babies always have that dramatic rise when they come out of the oven. It’s an easy way to make brunch feel restaurant-worthy.
• It’s versatile. You can change up the toppings depending on what you have on hand. More on that below!

Ingredient Notes

For the Parmesan Dutch Baby

• Eggs: They provide the structure and help the Dutch baby rise and puff in the oven.
• Whole milk: Whole milk gives the batter a rich, tender texture. For the best results, use whole milk rather than a lower-fat option.
• All-purpose flour: Just half a cup is all you need. Blend the batter until smooth for the lightest texture.
• Parmesan: Freshly grated Parmesan melts beautifully into the batter and adds a nutty, salty flavor. Save a little extra for sprinkling over the finished Dutch baby.
• Green onions: These add a mild onion flavor and a little freshness throughout the Dutch baby.
• Butter: Butter coats the hot skillet and helps create those crisp, golden edges.

For the Topping

• Baby arugula: Its peppery flavor is perfect against the richness of the Parmesan and prosciutto.
• Lemon juice: Just a little fresh lemon juice brightens up the arugula and balances the richness of the Dutch baby.
• Prosciutto: Thinly sliced prosciutto adds a salty, savory flavor. I like to gently tear or fold the slices into ribbons before adding them to the top.
• Extra Parmesan: Because there’s really no such thing as too much Parmesan here.

Tips On Making The Best Parmesan Dutch Baby

1. Make sure the skillet is HOT. Place the cast-iron skillet in the oven while it preheats. You want the skillet to be very hot before the batter goes in. This helps the Dutch baby begin cooking immediately and gives you those tall, crispy edges.
2. Blend the batter until completely smooth. An immersion blender makes this especially easy, but you can also use a regular blender. There shouldn’t be any visible pockets of flour left in the batter.
3. Work quickly once the skillet comes out. Carefully remove the hot skillet, add the butter, and swirl it around so the bottom and sides are coated, obviously while wearing an oven mitt, don’t forget!! Pour in the batter and get it back into the oven right away.
4. Don’t open the oven too early. This is important! Keep the oven door closed for at least the first 12 minutes… or the whole time if you can bear it. Opening it too soon can cause the Dutch baby to collapse before it has finished setting.
5. Serve immediately. The Dutch baby will naturally begin to deflate once it comes out of the oven. That’s part of the charm! Get the arugula and prosciutto on top and serve it while the edges are still crisp and the center is warm.

More Flavor Profiles!!

Mushroom & thyme: Sauté sliced mushrooms with butter and fresh thyme, then spoon them over the Dutch baby.

Bacon & chives: Swap the prosciutto for crispy bacon pieces and finish with fresh chives (or microgreens!).

Tomato & basil: Add roasted cherry tomatoes and fresh basil for a bright summer version.

Caramelized onion: Sweet caramelized onions would be delicious with the salty Parmesan and prosciutto.

What to Pair With a Savory Dutch Baby

Serve it with crispy breakfast potatoes with a side of hot sauce and fresh fruit for a classic brunch spread. For a larger brunch, add soft scrambled eggs, roasted potatoes or hash browns, a fruit salad, and coffee/tea/refreshments.

And if you’re serving this for lunch or dinner, keep things light on the side. A crisp salad or roasted vegetables are all you really need.

If you’re loving this brunch recipe, you might love these too!

• Mini Peach Brie Tarts
• Roasted Strawberry Whipped Ricotta Toast
• Breakfast Egg Bites
• Triple Berry Cream Cheese Puff Pastry Tarts
• Berries And Cream Brioche Buns

If you make this Parmesan Dutch Baby , be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.