Light and Fluffy Spinach and Cheese Strata
In case you aren’t familiar with it, a strata is a baked egg and bread dish, essentially a savory bread pudding. This is a great dish to serve at a brunch, especially because you can make it in advance, but it also makes a wonderful dinner.
- 10 oz. frozen chopped spinach
- 6 eggs
- 1½ cups low fat milk (or use any variety)
- 1 cup Cheddar cheese shredded
- 1 cup Swiss cheese shredded
- 1 tsp. herbes de Provence or use dried thyme or other Italian herbs
- ½ tsp. garlic powder
- ¼ tsp. salt
- 6 slices Ciabatta bread about 1/2-inch thick
Defrost the spinach (I like to put it in a saucepan without any added liquid and steam it over medium heat, covered, until it is thawed, about 5 minutes).
Meanwhile, cut the bread into cubes and spray a 13 x 9-inch glass baking dish with nonstick cooking spray.
In a large bowl, whisk together the eggs and the milk. Whisk in the cheeses, herbs, garlic powder, and salt. Stir in the spinach and bread cubes until the bread is completely moistened.
Pour the egg mixture into the baking dish, smoothing it with the back of a spoon, if necessary. Refrigerate it, covered, for at least 4 hours and up to 24 hours.
When you are ready to bake it, remove the strata from the refrigerator while you preheat the oven to 350 degrees. Bake it in the preheated oven for 45 – 50 minutes until it is browned on the edges and cooked through in the center.