The savory breakfast you always craved. This Dutch baby is packed with fresh veggies and cheese.

Spinach Caprese Dutch Baby

Preheat oven to 425 degrees. Add canola oil to a 10-inch cast-iron skillet. Place skillet in preheated oven for 10 minutes.

Meanwhile, whisk together eggs and flour in a bowl until smooth. Whisk in milk, butter, and 1/2 teaspoon salt. Chop enough spinach for 1/2 cup; stir into batter. Combine Gruyere cheese, thyme, chives, and 1 tablespoon basil in a small bowl.

Remove hot skillet from oven. Pour batter slowly into skillet. Working quickly, sprinkle cheese-herb mixture on top. Bake for 20 to 25 minutes or until puffed and golden.

While baking, toss together tomatoes, mozzarella cheese, olive oil, remaining spinach, 1 tablespoon basil and salt and pepper to taste. Add to Dutch baby immediately after baking. Cut into wedges and serve.