Dutch Baby Pancakes with Ham, Egg and Spinach

A savoury twist on the classic (and usually sweet) Dutch baby pancake, this version is packed with protein and nutrients.

3 large free-range eggs
5½ Tbsp. milk
3 Tbsp. all-purpose flour, unbleached
1¾ oz frozen spinach, defrosted (50 g)
large knob unsalted butter
1½ oz wafer thin ham, cut into 5 mm strips (40 g)
sea salt
black pepper, freshly ground
Parmesan, freshly grated

Preheat the oven to 425°F (220°C/200°C fan, Gas Mark 7).

Whisk together two eggs, milk, flour and a generous amount of salt and pepper to make the pancake batter.

Squeeze as much water as possible out of the spinach, then finely chop it and fold into the pancake batter.

Melt the butter in an ovenproof frying pan over a medium-high heat. Swirl the butter up the sides of the pan so it is well coated. Pour the batter into the pan, then transfer to the oven for 10 minutes.

Carefully remove the pan from the oven and sprinkle with the ham. Crack the remaining egg into the middle of the pancake and return the pan to the oven for 5-6 minutes, or until the egg white is set but the yolk is still runny.

Remove the pancake from the oven and, using a rubber spatula, gently slide it onto a plate. Top with freshly grated Parmesan and more black pepper before serving.

Makes 1 serving.