No, this is not a recipe for that weird neon orange colored cheese-flavored snack that dyes your fingers the same orange. This is a perfect side dish for your bowl of tomato soup. Or your big salad. Or for brunch. Or if you just came home, realized you forgot to do your grocery run, but you still have eggs and cheese. This is your new favorite way to add cheese to your eggs, probably, but in a grown-up sort of way.
My boys tend to eat a lot, so I double the amounts in the recipe and baked it in two skillets.
Yield 2- 4 servings, depending on how generous your wedges are.
3 large eggs ½ cup whole milk ½ cup all-purpose flour (or 1/4 all-purpose, 1/4 whole wheat) large pinch salt Freshly ground black pepper
Optional: pinch of any of your favorite herbs or spices like smoked paprika, cumin, chilis, etc. ¾ cup grated strong-flavored cheese (Cheddar, Gruyere, Havarti, Manchego, ...whatever you have on hand) 3 tablespoons unsalted butter Salt and pepper, for serving Hot sauce, of your choice, for serving
Combine eggs, milk, flour, salt and pepper and any herb you may be including in a blender container; blend until smooth. Let come to room temp and rest for 30 minutes.
When ready to bake, heat oven to 400 degree. Heat a 9-inch ovenproof skillet in the oven. Add butter to the skillet and return to the oven. Stir the cheese into the batter.
Once the butter is melted, remove the skillet from the oven, and swirl the pan to coat all sides. Pour in batter. Transfer back to oven. Bake until puffed and dark golden, 30 minutes. Once it is nice and brown, remove it from the oven, and let it sit for a few minutes. It will collapses just a little, but it will also be infinitely easier to remove from the pan! Sprinkle with salt and pepper, serve hot with hot sauce, if you desire. Enjoy!