Smoked Salmon Cottage Cheese Dutch Baby with Lemon-Dill Crème

Elevate your breakfast game with this protein-packed twist on a classic Dutch Baby. Fluffy egg-based batter boosted with blended cottage cheese creates a custardy interior that perfectly contrasts with crisp edges. Topped with velvety smoked salmon and a tangy lemon-dill Greek yogurt crème, this showstopper delivers gourmet flavors with minimal effort.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 3 large eggs (room temperature)
• 1/2 cup 4% cottage cheese
• 1/3 cup whole wheat flour
• 2 tbsp nutritional yeast
• 1/4 tsp baking powder
• 1 tsp lemon zest
• 2 tbsp unsalted butter
• 4 oz cold-smoked salmon
• 1/3 cup Greek yogurt
• 2 tsp fresh dill (minced)
• 1 tsp lemon juice
• 1/8 tsp garlic powder
• Shichimi togarashi (for garnish)

Instructions

1. Preheat oven to 425°F. Place 10-inch cast iron skillet in oven while heating.
2. Blend eggs, cottage cheese, flour, nutritional yeast, baking powder, and lemon zest until silky smooth (45 sec).
3. Carefully remove hot skillet. Melt butter, swirling to coat sides.
4. Pour batter into center of skillet. Bake 18-20 min until puffed and golden.
5. While baking, mix yogurt, dill, lemon juice, and garlic powder for crème.
6. Transfer Dutch Baby to wire rack. Let deflate slightly (3 min).
7. Artfully arrange salmon slices over surface.
8. Dollop lemon-dill crème across center.
9. Sprinkle with shichimi togarashi.
10. Slice and serve immediately.

Chef's Note

For maximum puff, make sure eggs and cottage cheese are at room temperature! The thermal shock between warm skillet and cool batter creates dramatic rise.

Make-Ahead Tips

Store cooled Dutch Baby (un-topped) in airtight container 2 days. Reheat 5 min @ 375°F before adding toppings.

Substitutions

Ricotta for cottage cheese • Everything bagel seasoning for togarashi • Dill weed for fresh dill (use 1/3 amount)