Savory Kale Dutch Baby Recipe By Supper With Michelle (2024)

Home » Recipes » Savory Kale Dutch Baby

by Michelle on Feb 9, 2019 6 comments »

Jump to Recipe

This Savory Kale Dutch Baby will remind you very much of a cross between an omelet and a frittata. If you’re not a fan of kale, then feel free to substitute it with spinach. I like to top mine with salsa and a little fresh cilantro. Sautéed Mushroom and Onions, maybe with a little goat cheese is nice as well. I say all of this to say…make this Savory Kale Dutch Baby your own. I love this meal because it is so simple to prepare. When you’re baking it, it will rise very much like a soufflé and then fall shortly after you take it out of the oven. The edges will be crispy and bubbly and kind of remind you of a breakfast pizza.

This is a light dish, so if you’re looking for a more filling breakfast, brunch, lunch, dinner, then I would suggest serving it with some other items such as hash browns, grits, toast, breakfast veggie meat, a light salad, etc.

If you’re looking for more recipes like this, I would give my Zucchini, Sun Dried Tomato, and Feta Cheese Quiche recipe a try!

Get the Recipe:Savory Kale Dutch Baby

Yield: 4 servings

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

5 from 3 reviews

Print RecipePin RecipeLeave a Review

Ingredients

Ingredients:

4 large eggs
1 cup whole milk
⅔ cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon fine sea salt
A few twists of ground black pepper
1 pinch of Red Chili Flakes, optional
1 cup kale, lightly packed and thinly sliced
½ cup shredded sharp cheddar cheese
2 tablespoons parmesan cheese, shredded
4 tablespoons unsalted butter

Instructions

Instructions:

Preheat oven to 425 degrees.
In a large bowl, whisk all ingredient (except the butter) in together, folding the kale and cheese last.
Add the butter to a cast iron skillet or pie pan (8 to 9 inches, if you go bigger than this, the edges will not rise as much and look more like a frittata) and place the skillet onto a baking sheet and then into oven to melt the butter, 1 to 2 minutes.
Once melted, pour the egg mixture into skillet and bake on the center rack for 25 to 30 minutes or until golden.
Serve and enjoy!

6 comments on “Savory Kale Dutch Baby”

Stephanie Gold — February 22, 2019 @ 1:38 pm Reply
Can leftovers be frozen or refrigerated?
- Michelle — February 23, 2019 @ 10:51 am Reply
  Hi Stephanie. I’ve definitely refrigerated leftovers before for a few days. But I haven’t tried freezing them before.
Stacia — April 11, 2020 @ 4:16 pm Reply
So tasty! It probably would have helped had I used a 9″ pan like you suggested; instead I used my 12″ pan without thinking… so we ended up with something that might be more akin to a flatbread version of this savory kale Dutch baby! Lol. Next time I will use a 9″ pan. Delicious regardless and the young adults in my house gave it the thumbs up (and made no mention of the kale, which is something they normally don’t like). Thanks! Will definitely make this again.
- Michelle — April 13, 2020 @ 6:58 am Reply
  Thank you so much for giving the recipe a try! And glad you and your family enjoyed it! 🙂
Jen — April 4, 2021 @ 1:56 pm Reply
Wow! Thank you Michelle for such a delicious recipe! (But then again – ALL your recipes are delicious! 😊 – You are truly a gifted chef!) I never knew a Dutch Baby was so easy. This is my new go-to brunch recipe. As a vegetarian, finding tasty approachable recipes using Whole Foods and seasonal ingredients that both my picky meat-eating husband and I enjoy is really a challenge. We’ve really enjoyed all your recipes in the short time since I’ve found your blog and I’m so glad to have found you!
- Michelle — April 5, 2021 @ 9:05 am Reply
  Hi Jennifer! That truly makes me so happy!So glad you enjoyed it. And thank you so much for your kind words and for your support. It means so much! I also wanted to tell you that your flowers are sooo beautiful. 🙂 Hope you and yours have a great day.