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.
Ingredients
For the Dutch Baby
- 3 large eggs
- ½ cup whole milk
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup finely grated Parmesan
- 2 green onions, sliced
- 2 tablespoons butter, unsalted
For the Topping
- 1½ cups baby arugula
- 1 tablespoon extra virgin olive oil
- 1-2 teaspoons fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- 4 slices prosciutto
- Extra grated Parmesan, for topping
Instructions
- Preheat the oven to 425 F. Put a 10-inch cast-iron skillet in the oven while it preheats. You want the skillet very hot.
- In a medium bowl, add the eggs, milk, flour, salt, and pepper. Use an immersion blender to blend the batter until smooth. You can also do this step in a standing blender. Stir in ¼ cup Parmesan and green onions.
- Carefully remove the hot skillet from the oven. Add the butter and swirl until completely melted and coating the bottom and sides of the skillet.
- Pour the batter into the skillet and immediately return it to the oven. Bake for 14-16 minutes, until dramatically puffed around the edges and deeply golden. Don’t open the oven during the first 12 minutes or the Dutch baby may deflate.
- While the Dutch baby bakes, toss the arugula with olive oil, lemon juice, a pinch of salt, and plenty of black pepper.
- Remove the Dutch baby from the oven and top with dressed arugula. Tuck ribbons of prosciutto in between the arugula. Garnish with extra Parmesan and serve immediately.