Prep: 25 min. Bake: 20 min.
6 tablespoons butter
2 tablespoons chopped shallot
8 large eggs, room temperature
3/4 cup 2% milk
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3/4 cup grated Parmesan cheese
Preheat oven to 425°. In a 12-in. cast-iron or other ovenproof skillet, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes.
In a large bowl, whisk eggs and milk until blended. Whisk in flour, salt and pepper until smooth; stir in thyme. Pour batter into hot pan; sprinkle with Parmesan.
Bake until puffed and sides are golden brown and crisp, 20-25 minutes. Serve immediately.
1 slice: 343 calories, 21g fat (11g saturated fat), 290mg cholesterol, 542mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 15g protein.
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