Ingredients
The following ingredients have 4 Servings
- 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 2/3 cup whole milk
- 4 eggs
- 3 Tablespoons butter (unsalted)
- 1 cup Fontina cheese (shredded)
- 1 teaspoon thyme
- 2-3 ounces diced Pancetta
- 1 cup grape tomatoes (halved)
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon salt (or, to taste)
- 1/2 teaspoon pepper (or, to taste)
Instruction
- Toss tomatoes in olive oil, salt and pepper and roast (cut side up) in 350 degree oven for 30-40 minutes. Set aside.
- Brown pancetta in small skillet over medium heat 2-3 minutes or until lightly browned and fragrant.
- Whisk flour and salt in medium bowl and set aside.
- Whisk eggs, milk and thyme in separate bowl and then stir in dry ingredients and whisk until smooth.
- Melt butter in iron skillet (9-11 inch size) in 425 degree oven until butter just starts to brown. Watch it carefully. About 6-7 minutes should be good.
- Remove skillet from oven, swirling to distribute brown butter on bottom of skillet, then pour in batter.
- Gently sprinkle on pancetta and grated cheese, leaving about 1 inch border around the edge.
- Baked about 10 minutes or until puffed and starting to brown. Reduce heat to 325 and bake until center is set - about another 8-10 minutes.
- Remove from oven. Sprinkle with roasted tomatoes and garnish with baby arugula or micro greens, if desired. Cut into wedges and serve hot.
