We're convinced that colorful food tastes better, and nutritionists will tell you it's better for you, too. Proof: Our innovative recipe. While the egg-and-cheddar batter puffs in a skillet, a crazy-quilt of veggies roasts separately. When the timer beeps, put them together for a savory twist on a fruit-filled Dutch baby pancake.

Source: Midwest Living


Recipe Summary

25 mins
30 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • In a 15x10x1-inch baking pan, drizzle 1 tablespoon olive oil over red pepper, zucchini and onion. Gently toss to coat. Roast at 425° for about 30 minutes,
    stirring once after about 10 minutes.

  • Immediately after placing vegetables
    in oven, prepare Dutch baby. In a medium
    mixing bowl, combine eggs, flour, milk,
    cheese, salt and cayenne; beat with an
    electric mixer on high speed for 2 minutes.

  • Pour 1 tablespoon olive oil into a
    10-inch oven-going skillet or pie plate;
    place skillet in the oven with the roasting
    vegetables for 3 to 4 minutes or until hot.
    Remove from oven. (This is a good time
    to stir the vegetables.) Immediately pour
    egg mixture into hot skillet. Place skillet
    in oven and bake 20 minutes; Dutch
    baby should be puffed and golden and
    vegetables lightly browned. Dot pesto
    over vegetables in pan and toss to coat.
    Top Dutch baby with vegetables; cut into
    quarters to serve.

Nutrition Facts

391 calories; fat 23g; cholesterol 208mg; saturated fat 7g; carbohydrates 30g; mono fat 8g; poly fat 2g; insoluble fiber 3g; sugars 8g; protein 16g; vitamin a 2651.9IU; vitamin c 82.7mg; thiamin 0.3mg; riboflavin 0.6mg; niacin equivalents 2.3mg; vitamin b6 0.4mg; folate 114.6mcg; vitamin b12 0.8mcg; sodium 432mg; potassium 454mg; calcium 231mg; iron 2.9mg.