Honey-Thyme Dutch Baby

Ingredients:

• 3 large eggs, room temperature
• 2/3 cup milk
• 2/3 cup all-purpose flour
• 1/2 tsp. salt, divided
• 1/4 tsp. black pepper, divided
• 1/2 cup chopped green onions (about 3)
• 1/4 cup PLUS 3 Tbsp. Country Crock® Honey Spread
• 2 containers (10 oz. ea.) white and/or baby bella mushrooms, sliced
• 1/2 cup frozen green peas
• 1 tsp. fresh thyme OR 1/4 tsp. dried thyme leaves, crushed
• 1 tsp. chopped fresh parsley OR mint (optional)

Directions:

1. Preheat oven to 425°. Heat 10-inch oven-proof skillet* or 9-inch cake pan or pie plate in oven until hot.
2. Meanwhile, beat eggs in large mixing bowl with electric mixer at high speed until pale and frothy, about 1 minute. Beat in milk, flour, 1/4 teaspoon salt and 1/8 teaspoon pepper at medium speed until smooth, about 1 minute. Stir in green onions. (Batter will be thin).
3. Melt 1/4 cup Country Crock® Honey Spread in hot skillet, swirling to coat. Add batter and immediately return skillet to oven. Bake 18 minutes or until puffed and golden brown.
4. Meanwhile, for Filling, melt 1 tablespoon Spread in another 10-inch nonstick skillet over medium-high heat and cook mushrooms, stirring occasionally, until tender and almost all liquid is absorbed, about 8 minutes. Stir in peas and heat through. Stir in remaining 2 tablespoon Spread, thyme, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon hot filling into Dutch Baby, then garnish with parsley. Serve immediately.

• *To make handle oven-proof, wrap with heavy-duty aluminum foil.