Lunch: Spinach and Scallion Dutch Baby

Recipe By: Melissa Rubel This addictive pancake is a savory riff on the traditional Dutch baby, the sweet eggy pastry invariably dusted with confectioners' sugar. Pouring the batter into a hot skillet creates a crisp crust.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Spinach and Scallion Dutch Baby

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 lb. baby spinach
4 eggs
1 c. milk
1 c. all-purpose flour
kosher salt and freshly ground pepper
1 pinch freshly grated nutmeg
4 tbsp. unsalted butter
4 scallions
2 tbsp. freshly grated Parmesan cheese

Instructions

Remove the top rack in the oven and preheat to 450 degrees F. 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 degrees F oven for 5 minutes.

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