Edam Cheese and Spinach Dutch Baby Pancake

1.Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or ovenproof skillet in the oven to heat while you prepare the batter.

2.In a medium mixing bowl, whisk together the eggs, flour, milk, salt, and black pepper until smooth and free of lumps. Set aside.

3.Remove the hot skillet from the oven carefully and add 2 tablespoons of butter, swirling it around to coat the bottom and sides. Immediately pour the batter into the skillet and return it to the oven.

4.Bake the Dutch baby pancake for 15 minutes until it puffs up and the edges turn golden brown and crisp.

5.While the pancake bakes, heat olive oil in a medium sauté pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

6.Add the chopped spinach to the pan, season with a pinch of salt, pepper, and nutmeg if using, and cook for 2-3 minutes until wilted. Remove from heat.

7.Once the Dutch baby is baked, remove it from the oven and evenly spread the sautéed spinach over the top.

8.Sprinkle the shredded Edam cheese generously over the spinach. Return the skillet to the oven and bake for an additional 3-5 minutes, or until the cheese is melted and bubbly.

9.Remove from the oven and let it cool for a minute. Slice into wedges and serve immediately for a warm, savory breakfast experience.