Gluten Free Fig & Vanilla Protein Skillet

40 Minutes • About 6 slices

What you need

  • 2 cups Vava Vanilla
  • 6–8 fresh figs, halved or quartered
  • 2 large eggs
  • ¾ cup whole milk
  • 4 tbsp unsalted butter, melted, plus a little extra for the skillet
  • 1 tsp vanilla extract
  • ½ tsp lemon zest
  • Pinch of sea salt
  • Optional: 1 tbsp honey for finishing

Hot Hot Hot

How to do it

  1. PREHEAT the oven to 350°F. Generously butter a 9 or 10 inch oven safe skillet.
  2. ARRANGE about half of the fresh figs across the bottom of the skillet, cut side facing up.
  3. WHISK together the eggs, milk, melted butter, and vanilla in a bowl.
  4. ADD the Dilettoso Vava Vanilla Protein Baking Mix, lemon zest, and a small pinch of sea salt. Stir gently just until combined. Do not overmix.
  5. POUR the batter directly over the figs, allowing some of the fruit to remain visible.
  6. ARRANGE the remaining figs over the top, gently pressing them into the batter.
  7. BAKE for 25 to 30 minutes, or until the center is set and the edges are lightly golden. The figs should be soft and jammy but still hold their shape.
  8. LET the skillet rest for 5 to 10 minutes before serving. If desired, finish with a very light drizzle of honey.

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Did you know?

Figs, or fichi, have been cultivated in Sicily for centuries and thrive in the island’s hot Mediterranean climate. In traditional Sicilian cooking, ripe figs are often treated very simply because their natural sweetness needs little embellishment. Vanilla adds warmth without overpowering their delicate flavor.
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Choose figs that are ripe and sweet but still firm enough to hold their shape. Pat the cut sides dry before adding them to the skillet. This prevents excess moisture from making the center too wet and helps concentrate the figs’ natural sweetness as they bake.

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