Type: Baking, Breakfast, Quick Meals
Author: Jennie
Oven Temperature: 450°
Difficulty: Intermediate
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Inactive Time: 25 minutes
Servings: 6-8 Servings
Ingredients
- 8 large eggs, room temp.
- 1 1/2 cup whole milk, room temp.
- 4 tablespoon unsalted butter, softened
- 1 cup all purpose flour
- 4 tablespoon cornstarch
- 6 ounce prosciutto
- chives, roughly chopped
- s/p
Directions
- Put your cast iron in the oven and preheat oven to 450. Let your skillet heat for like 20-30 minutes.
- In a mixer, food processor, or blender, blend 5 of your eggs until frothy - a minute or so.
- Leave your device running and add milk and softened butter and let run about 30 seconds.
- Add flour, cornstarch, s/p.
- Now, BE CAREFUL: remove your cast iron with BOTH HANDS and swirl in about a tablespoon of olive oil. Then pour your batter in and stick the whole thing in the oven for about 20 or 25 minutes. It's going to get huge, but don't fret; it'll deflate when you take it out and leave room for toppings.
- While it's in the oven, fry your 3 remaining eggs sunny side up and chop your chives, and if desired, prosciutto.
- Remove from oven and add toppings, then serve hot!
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