Ham, Gruyère & Chive Dutch Baby

Ingredients

• 2 (100 g) large eggs
• 1/4 cup (60 ml) nonfat milk
• 3 tbsp (22 g) buckwheat flour
• a pinch of black pepper
• 1 tsp (5 ml) avocado oil
• 1 1/2 oz (42 g) lean sliced ham, chopped
• 3/4 oz (21 g) Gruyère, shredded
• 1 tbsp (3 g) fresh chives, chopped
• 1 cup (20 g) baby arugula
• 1/2 cup (74 g) cherry tomatoes, halved

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Method

1. Put an 8-inch (20cm) nonstick ovenproof skillet, or a well-seasoned cast-iron one, in the oven and heat the oven to 425°F (220°C). The pan has to be properly hot for the batter to climb.
2. Blend the eggs, milk, buckwheat flour and pepper in a blender for 30 seconds, until thin and smooth.
3. Add the oil to the hot pan and brush it over the base and up the sides. Pour in the batter and scatter the ham and Gruyère over. Bake for 18 to 20 minutes without opening the door, until puffed and deep golden at the edges. Scatter the chives, pile the arugula and tomatoes into the middle and eat at once.