Ham and Spinach Dutch Baby

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I would definitely consider myself a foodie of sorts (I do spend a large amount of time in the kitchen experimenting and cooking for others). So when I get a text message for a Dutch Baby recipe, I was down. Granted, I confess, I did have to google it real quick (although I had an idea). Okay, now I needed a game plan. Little more searching. Some tweaking of a few recipes and I shoot out a responding text.

A few days later when I get a photo and a “delicious” text I was pumped. I love it when something turns out. But I also enjoy sharing. Plus I get excited about creative freedom. My brain was going for a sweet version. Maybe a caramel apple. When they sent me a savory version, I was floored and captivated. Rock on! Thank you so much to the Wegers. For this photo. For this idea. For supporting me. For everything. They are the best!

Ham and Spinach Dutch Baby

  • 1/3 cup coconut oil
  • 8 local, pasture-raised eggs
  • 1 cup coconut milk
  • 1/3 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/2 tsp salt
  • 1/2 lb. ham
  • 1 cup spinach

Make it All Happen: Heat oven to 425. Spoon coconut oil in a square pan. Let it melt in the oven. Process eggs, flours, milk, and salt. Pour into the coconut oil. Sprinkle ham and spinach over the top. Bake for 20 minutes. Enjoy!

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