Springtime flavors like lemon and dill come together to make the perfect breakfast (or lunch or dinner) for one.
Ingredients
3 tbsp butter
1 large egg
1/4 cup milk
1/4 cup flour
1/4 cup grated cheddar cheese
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp lemon zest
1 small onion, sliced
handful fresh baby spinach
fresh dill
Directions
Preheat oven to 475 degrees. Place 2 tablespoons of butter in a small cast iron skillet and place in the oven. Meanwhile, melt 1 tablespoon of butter in a small skillet. Add sliced onion and cook until softened. Add spinach and cook until wilted. Turn off heat. In a medium bowl, whisk the egg, milk, flour, cheese, salt, pepper and lemon zest until combined. When the butter is melted in the skillet remove from the oven. Pour batter into the cast iron skillet with the melted butter. Place in the oven and bake until puffed and browned on the edges, 10-15 minutes. Remove and top with sautéed onions and spinach, additional lemon zest, salt and pepper, and desired amount of fresh dill.
Feel free to double the recipe to serve more than one. Increase the cast iron skillet size accordingly. Bake time will also increase to 20-25 minutes.