By Justin Chapple in Food & Wine
Ingredients (serves 4)
2 tablespoons extra-virgin olive oil- 2 tablespoons unsalted butter
- 6 ounces small multicolored carrots (about 10 carrots), trimmed
- 6 ounces small spring onions (about 4 onions), green parts cut into 3-inch pieces and bulbs halved lengthwise
- 4 (1-oz.) breakfast sausage links
- 1 teaspoon finely chopped fresh thyme
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 large eggs
- ¾ cup whole milk
- Pinch of freshly grated nutmeg
- ¾ cup all-purpose flour (about 3 1/4)
- Finely chopped fresh flat-leaf parsley, for garnish
Directions
- Preheat oven to 425°F. Combine oil and butter in a 12-inch cast-iron skillet, and heat in preheated oven 10 minutes. Carefully remove hot skillet from oven. Add carrots, spring onion greens and bulbs, sausage links, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet, and toss to coat. Spread mixture in an even layer. Roast at 425°F until vegetables and sausages are sizzling and just starting to brown, about 8 minutes.
- Meanwhile, whisk together eggs, milk, nutmeg, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a medium bowl until well combined. Add flour, and whisk until batter is very smooth.
- Remove skillet from oven, and transfer vegetables and sausages to a plate. Do not wipe skillet clean. Immediately pour batter into hot skillet, and quickly arrange vegetables and sausages on top, leaving a 1/2-inch border. Bake at 425°F until puffed, golden brown on edges, and set in center, 22 to 28 minutes. Remove from oven. Garnish with parsley, and serve immediately.
