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REB_99
Dutch baby with spinach avocado salad
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Ingredients
Directions
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Preheat the oven to 220ºC and put the pan in the oven. Beat the eggs with the sugar lightly and foamy.
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Beat in the milk, flour, nutmeg and a pinch of salt and mix into a smooth and thin batter. Remove the hot pan with oven mitts from the oven.
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Melt the butter and let it run through the pan so that the edges of the pan are greased. Pour the batter into the pan and put back in the middle of the oven.
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Bake the batter golden brown in 18-20 minutes. Meanwhile, toast the almond shavings in a dry, hot frying pan.
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Drizzle the avocado with the lemon juice and mix with the spinach. Sprinkle the almonds over it and sprinkle with the dressing, orange zest and juice.
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Remove the risen 'Dutch baby' from the oven and spread the brie and parsley over it. Serve with the salad.
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Nutrition
1000Calories
Fat108% DV70g
Protein72% DV36g
Carbs17% DV52g
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