Blistered Tomato Dutch Baby

October 04, 2015

Using farm fresh cherry tomatoes, tomato pesto, and some of our own home-grown tomatoes, this Blistered Tomato Dutch Baby is definitely #farmtotable friendly.

3 large eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup half and half
1/2 cup mozzarella cheese
1/4 teaspoon garlic salt
2 tablespoons butter
3 1/2 cups cherry tomatoes, halved, divided
1/2 cup sun-dried tomato pesto
1/4 cup fresh basil, roughly chopped
4 ounces mozzarella pearls
3 tablespoons balsamic vinegar
1 1/2 tablespoons extra virgin olive oil
Salt and pepper to taste

Preheat oven to 400. Combine the flour with the milk and the cream. Using a whisk, stir until combined. Add the eggs, one at a time, then stir in the cheese and spices. Set aside. Heat an oven proof...
See the full directions on my site

Nutritions

Calories
359

Sodium
211mg
8% DV

Fat
16g
25% DV

Protein
8g
17% DV

Carbs
39g
13% DV

Fiber
2g
8% DV