Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat. In a blender, combine 3 large eggs, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh herbs (such as chives, parsley, and thyme), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. Carefully remove the hot skillet from the oven and add 2 tablespoons of unsalted butter, swirling to coat the bottom and sides. Pour the batter into the skillet and immediately return it to the oven. Bake for 20-25 minutes, until the Dutch baby is puffed and golden brown.

While the Dutch baby bakes, prepare the topping. In a small bowl, mix 1 cup of microgreens with 1 tablespoon of extra-virgin olive oil, 1 teaspoon of lemon juice, and 1 teaspoon of white truffle oil. Season with a pinch of salt and pepper. Once the Dutch baby is done, remove it from the oven and let it cool slightly. Top with the dressed microgreens, 1/4 cup of shaved Parmesan or Pecorino cheese, a sprinkle of additional fresh herbs and prosciutto if desired, and a few twists of freshly ground black pepper.