Savoury Dutch Baby with Balsamic Tomatoes

worth swapping sweet for savoury

I love a sweet breakfast - but since I read more about my glucose curves, I’m thinking twice about what I want to fuel my system with first thing in the morning. If it’s delicious dishes such as this one, it really isn’t such a bad exchange.. taste for yourself!

Servings: 2

Total time: 30 min 

For the Dutch baby

Ingredients

100g spelt flour (type 630)

125ml unsweetened almond milk

2 eggs

1 tbsp butter, melted + 1 tbsp for the oven dish

generous pinches of salt

For the balsamic tomatoes

ingredients

1 tbsp olive oil

2 cloves of garlic, finely sliced

200g cherry tomatoes, mixed colours

1 tbsp balsamic vinegar

salt and pepper

fresh oregano or thyme

serve with

olives

capers

handful of spinach and arugula

basil

semi-dried tomatoes in olive oil, roughly chopped

freshly grated parmesan

toasted pine nuts

Instructions

1. In a bowl, combine all of the ingredients and whisk until the batter is smooth and no clumps remain. 

2. Preheat the oven to 220°C and place a skillet pan in it. Once the batter is all whisked up and the oven is hot, take out the baking dish with an oven mitten and melt 1 tbsp of butter in it. Pour in the batter and bake at 220°C for 10-12 minutes.

3. While the Dutch baby is in the oven, fry the garlic in some olive oil, then add in the cherry tomatoes. Deglaze with balsamic vinegar, then season with salt, pepper and throw in some leaves of fresh oregano and thyme too.

4. Once you removed the Dutch Baby from the oven, let it cool slightly, then place the balsamic tomatoes in its center. Decorate with capers, some spinach and arugula, fresh basil, some chopped semi-dried tomatoes, fresh parmesan shavings, olives, pine nuts and black pepper or whatever else you’re into. Burrata could also be your choice here, just saying..