My skillet is 8-inches. If you have a 10-inch skillet, you may want to scale the Dutch Baby batter up by half, so it isn't too thin. For a 12-inch skillet, you could probably double it. Use any vegetables or cheese you like with this one. Great for a meatless meal or the brunch table.
For the Dutch Baby:
1/2cupall purpose flour
1tsp.herbs de Provence
2Tbsp.fresh parsleyroughly chopped
For the topping:
Additional chopped fresh parsley for garnish
Preheat oven to 425° F.
For the toppings, add 1/2 Tbsp. olive oil to skillet and place on stove-top over medium heat. Once hot, add onions and a pinch of salt and saute, stirring, until tender but not browned. Remove to a plate. Add remaining 1/2 Tbsp. olive oil to skillet and add cherry tomatoes and another pinch of salt. Cook, stirring, until just softened. Remove to the plate with the onions and set aside. Wipe out skillet to re-use.
In a blender (or large bowl with an immersion blender), blend together the eggs, milk, flour and salt until well blended and foamy.
Place 2 Tbsp. butter into clean skillet and place into the oven for a minute or so, or just until butter is melted and foamy. Remove skillet from oven and pour Dutch baby batter into skillet. Sprinkle batter evenly with herbs de Provence, parsley and knobs of the goat cheese.
Place into preheated oven and bake until it is puffed and brown around the edges, about 18-20 minutes.
Remove from oven and spoon reserved onion/tomato mixture overtop (you can rewarm the vegetables a bit in the microwave, if you like). Season with some salt and pepper and garnish with additional chopped parsley.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!