Dutch baby takes a mediterranean holiday

Indulge in the flavors of the Mediterranean with this delicious Dutch baby salad recipe. Liven up your taste buds with a burst of fresh ingredients!

Ingredients:

• 1 generous pint cherry tomatoes
• 1 lemon
• 1 medium garlic clove
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons extra virgin olive oil (one for salad dressing)
• Several tomato leaves (omit if you don't have access)
• A sprig or two basil (extra if you don't have tomato leaves)
• 2 tablespoons olive oil (one for cooking, or substitute with avocado or other high heat oil)
• 1/2 cup whole milk
• 3 large eggs
• 1/2 cup all-purpose flour
• 1 1/2 to 60g feta

Instructions:

1. Pre-heat oven to 425º F with a 10-inch cast iron skillet on a rack set near the center.
2. While the skillet is heating up, rinse the cherry tomatoes. Divide them into two groups, putting around 3/4 of the medium-sized ones (for the skillet) in one group and the rest of the largest and smallest ones in another group (for the final dish).
3. Grate the lemon zest and finely grate about half of the garlic clove into a small bowl. Squeeze the lemon to extract 1 tablespoon of juice into the bowl. Add 2 generous pinches of kosher salt and 6 to 8 turns of black pepper. Mix well. Gradually pour in 3 tablespoons of extra virgin olive oil while whisking. Finely chop a generous tablespoon each of tomato leaves and basil (or 2 tablespoons of basil if you don't have tomato leaves). Blend into the dressing and set aside.
4. Take out the skillet from the oven and pour in 2 tablespoons of olive oil. Gently add the medium-sized tomatoes to the skillet. Be cautious as they might splatter, so wear an oven mitt. After a minute or two, the splattering will stop; sprinkle the tomatoes with 2 or 3 pinches of salt. Return the skillet to the oven and bake until the tomatoes begin to soften and burst, usually around 5 to 6 minutes. (This might create some smoke, so make sure your ventilation fan is on.)
5. In a blender, mix together the milk, eggs, flour, and 1 teaspoon of kosher salt. Blend for 30 seconds. (Hint: If you own an Oster brand blender, you can use a regular mouth Mason jar instead of the blender jar. Just add the ingredients to the jar, attach the blade and base, and blend. It's perfect for blender beverages like smoothies as you can easily drink from the jar.)
6. Take the skillet out of the oven and pour in the egg mixture, ensuring the tomatoes are evenly distributed as you pour. If there are areas without tomatoes, quickly rearrange them using a fork. Return the skillet to the oven and bake until the pancake is fluffy all over and turning brown at the edges, typically for about 15 minutes.
7. While the pancake is baking, cut the remaining larger tomatoes into halves or quarters. Crumble the feta cheese. Re-whisk the dressing.
8. Slice the pancake into 6 to 8 pieces, then lay them out on a serving platter or individual plates. Sprinkle the tomatoes and feta over the slices. Pour the dressing on top, and if desired, season with some black pepper. Serve.

Summary:

• Calories: 1458 kcal
• Fat: 99 g
• Protein: 46 g
• Carbs: 106 g
• Potassium: 2948 mg
• Magnesium: 176 mg