Spinach and Caramelized Onion Strata |
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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 10 |
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Ingredients:
8 eggs |
1 loaf(s) french bread (12 ounces, for 8 cups cubes) |
1 10-oz. package(s) frozen chopped spinach |
1/4 teaspoon(s) ground black pepper |
3 cup(s) milk |
1 tablespoon(s) olive oil |
2 large onions (for 2 cups chopped pieces) |
3/4 teaspoon(s) salt |
3 cup(s) shredded swiss cheese, divided |
Directions:
1. Heat the oil in a 10-inch skillet over medium heat. Meanwhile, peel and coarsely chop the onions, adding them to the skillet as you chop. Cook, stirring occasionally over medium heat until soft and caramelized, about 7 minutes.
2. While the onions are cooking, place the spinach on a microwave-safe plate and cook on high power for 3 minutes, or until thawed well. Some ice crystals may remain, which is fine. Place the defrosted spinach in a colander and press to remove as much water as possible. Leave to drain.
3. In a large bowl, crack the eggs and add the milk and 1 cup of the cheese. Add the drained spinach. Whisk to mix well.
4. Spray a 13-by-9-inch glass casserole dish with cooking-oil spray. Cut the bread into 1-inch cubes and place them in the dish. When the onions are caramelized, toss them with the bread cubes, making sure to combine well. Slowly pour the egg mixture over the bread cubes and onions. Press the bread cubes down into the egg mixture, making sure they are completely soaked. Sprinkle the remaining cheese over the casserole, add salt and pepper, and cover tightly with plastic wrap. Refrigerate for at least 4 hours or overnight.
5. Preheat the oven to 350 degrees. Bake the casserole for 1 hour or until hot and bubbling along the edges. Remove from the oven and let rest for 5 minutes. Cut into squares and serve.
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