Savoury Dutch Baby with Ricotta, Peas, & Prosciutto

Instructions

1. Step
   Place 10-inch cast iron skillet in the oven and heat to 425°F. Bring a small pot of lightly salted water to boil.
2. Step
   Add eggs, Ontario milk, flour, and 1/4 teaspoon each of salt and pepper to the blender container. Blend until smooth.
3. Step
   Once the oven is preheated, remove the skillet and add the butter, swirling it around until the butter is almost completely melted. Pour in the batter and return the skillet to the oven to bake for 20 minutes.
4. Step
   Meanwhile, add peas to boiling water and cook until tender, about 3 to 5 minutes. Drain the peas and plunge in a bowl of ice water, for 1 minute.
5. Step
   Drain the peas again and add to a small bowl. Toss with mint, lemon zest, lemon juice and olive oil. Season with salt and pepper and set aside.
6. Step
   Once the Dutch baby is cooked, remove from the oven and cool for 3 minutes.
7. Step
   Place dollops of Ontario ricotta cheese in the nooks and crannies of the Dutch baby and spread out with the back of a spoon. Sprinkle the pea salad over top, then arrange prosciutto around the peas.
8. Step
   Garnish the Dutch baby with additional mint, optional pea shoots, and a squeeze of fresh lemon.