Ingredients
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 1/4oz.)
Finely chopped fresh flat-leaf parsley, for garnish
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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.
PHOTO BY CHRISTOPHER TESTANI / FOOD STYLING BY MARGARET MONROE DICKEY / PROP STYLING BY KATHLEEN COOK VARNER
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