I’m seeing lots of savory, non-breakfast versions of Dutch Babies on menus lately, so I thought I’d try it with this amazing bacon and asparagus version. The best pan to use is a 12-inch cast iron skillet.
Preheat oven to 475 degrees F (245 degrees C).
Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
Pour batter into pan in a circular motion.
Bake in preheated oven until browned and puffed, 12 to 13 minutes.
Per Serving: 287 calories; protein 17.5g; carbohydrates 16.3g; fat 16.8g; cholesterol 167mg; sodium 906.7mg.
Eat good breakfast to continue the day had become a fabulous habit. It’s a great way to start my day off healthfully. The sweet hit from the fruit wakes me up and gives me power to make on the morning. The sweetness is more vilified as the root of all disease, but fruit is also loaded with fibre, which is great for your stomach system and helps keep you feel full longer, and not want likely grab a snack out of the street food before lunchtime.
Making fruit a morning habit is simple . Simply put the sweetness in your fridge next to the milk or on the bench next to your grain bowl , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.