I never cooked or tasted a Dutch Baby, but I would try one.

Bacon and Feta Dutch Baby
Servings: YIELD 4 servings

8 bacon strips, chopped
1 small red onion, chopped
1/2 cup all-purpose flour
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 large eggs, room temperature
1/2 cup whole milk
2 tablespoons butter
1 cup fresh spinach
1/2 cup crumbled tomato and basil feta cheese

Preheat oven to 450º. In a 12-in. cast-iron skillet over medium heat, cook bacon and onions until crisp-tender, 4-5 minutes. Remove with a slotted spoon; drain on paper towels. Place skillet into oven while making batter.

In a large bowl, whisk together flour, oregano, salt and pepper. Add eggs and milk; stir to combine. Add butter to hot skillet, swirling until melted. Pour batter into skillet; bake until puffed and golden brown, 18-20 minutes. Top with cooked bacon, onions, spinach and feta. Bake until cheese is slightly melted, about 3-5 minutes longer. Serve immediately.