Ingredients
6 tablespoons butter2 tablespoons chopped shallot8 large eggs, room temperature3/4 cup 2% milk1 cup plus 2 tablespoons all-purpose flour1/2 teaspoon kosher salt1/2 teaspoon pepper1 tablespoon minced fresh thyme or 1 teaspoon dried thyme3/4 cup grated Parmesan cheese
Preparation
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 top is puffed and sides are golden brown and crisp, 20-25 minutes. Serve immediately.
