Arugula & Caramelized Beet Savory Dutch Baby

• 🥚3 large eggs≈ $1.20
• 🥛1/2 cup whole milk≈ $0.65
• 🍞1/2 cup all-purpose flour≈ $0.50
• 🧈2 tbsp unsalted butter≈ $0.65
• 🥄1 medium beet, thinly sliced into half-moons≈ $0.15
• 🫒1 tbsp olive oil≈ $0.15
• 🍯1 tsp sugar≈ $0.10
• 🥄1.5 cups fresh arugula≈ $1.30
• 🧂1/2 tsp salt≈ $0.10
• 🌶️1/4 tsp black pepper≈ $0.10
• 🥄1 tbsp balsamic glaze≈ $0.20missing

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   Preheat oven with a 10-inch cast iron skillet inside to 425°F (220°C).

   Mark as done
2. 2

   Blend eggs, milk, flour, sugar, and 1/4 tsp salt in a blender until frothy.

   Mark as done
3. 3

   In a separate small pan, saute beet slices with olive oil and a pinch of salt for 6 minutes until tender and slightly caramelized.

   Mark as done
4. 4

   Carefully pull the hot skillet from the oven, melt butter inside to coat the bottom, and pour in the pancake batter.

   Mark as done
5. 5

   Bake for 18 to 20 minutes without opening the oven door, until dramatically puffed and golden.

   Mark as done
6. 6

   Remove from oven, fill center with caramelized beets and arugula, and drizzle lightly with balsamic glaze.

   Mark as done