Spinach And Parmesan Dutch Baby Recipes

CREAMY PARMESAN SPINACH

Creamy Parmesan Spinach image

This recipe, from Priscilla Gilbert of Indian Harbour Beach, Florida, combines fresh baby spinach with a delicious, creamy Parmesan cheese sauce. Crushed croutons top it off and give the side dish a wonderful crunch.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 3 servings.

Number Of Ingredients 9

Ingredients

2 packages (6 ounces each) fresh baby spinach, coarsely chopped
2 tablespoons water
2 teaspoons butter
1/2 cup heavy whipping cream
2 teaspoons grated lemon zest
1/2 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes
1/2 cup grated Parmesan cheese
2/3 cup onion and garlic salad croutons, crushed

Steps:

Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

Nutrition Facts : Calories 275 calories, Fat 23g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 444mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

SPINACH AND SCALLION DUTCH BABY

Spinach and Scallion Dutch Baby image

Make and share this Spinach and Scallion Dutch Baby recipe from Food.com.

Provided by ddav0962

Categories Breakfast

Time 1h5m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb Baby Spinach
4 large eggs
1 cup milk
1 cup all-purpose flour
kosher salt & freshly ground black pepper
1 pinch of freshly grated nutmeg
4 tablespoons unsalted butter
4 large scallions, thickly sliced
2 tablespoons freshly grated parmesan cheese

Steps:

Remove the top rack in the oven and preheat to 450°. In a large pot of boiling salted water, cook the spinach until wilted, about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it.
In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth.
In a 12-inch cast-iron skillet, melt the butter. Add the scallions and cook over moderate heat until tender, about 3 minutes. Add the spinach and cook until heated through, about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm.
MAKE AHEAD The Dutch baby can be baked up to 4 hours ahead; reheat in the skillet in a 425° oven for 5 minutes.

Nutrition Facts : Calories 185.6, Fat 10, SaturatedFat 5.4, Cholesterol 113.6, Sodium 117.5, Carbohydrate 16.6, Fiber 2, Sugar 0.7, Protein 8.2

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