Spinach-and-Prosciutto Strata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Looking for the perfect breakfast dish to serve to your family or overnight guests? Try this Spinach-and-Prosciutto Strata recipe. The prosciutto gives this egg dish so much flavor. Here's a tip - day-old or stale bread absorbs liquid best. Ingredients:
3 cups fat-free milk, divided |
1 cup sliced green onions |
1 (16-ounce) loaf peasant bread, cut into 2-inch cubes |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
2 teaspoons olive oil |
3 cups quartered cremini mushrooms (about 6 ounces) |
1 cup finely chopped red bell pepper |
3/4 cup chopped prosciutto (about 3 ounces) |
2 garlic cloves, minced |
3 tablespoons chopped fresh basil, divided |
1/4 teaspoon kosher salt, divided |
1/4 teaspoon black pepper, divided |
4 large eggs |
2 large egg whites |
cooking spray |
3/4 cup (3 ounces) shredded asiago cheese, divided |
Directions:
1. Combine 2 cups milk and onions in a large bowl. Add bread, tossing gently to coat. Cover and chill for 30 minutes. Stir in spinach.
2. Preheat oven to 375°.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes. Add bell pepper; sauté 3 minutes. Add prosciutto and garlic; sauté 1 minute. Remove from heat; stir in 1 tablespoon basil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
4. Place 1 cup milk, 2 tablespoons basil, 1/8 teaspoon salt, 1/8 teaspoon black pepper, eggs, and egg whites in a large bowl; stir well with a whisk.
5. Place half of bread mixture in an 11 x 7-inch dish coated with cooking spray. Spoon mushroom mixture over bread mixture, and sprinkle with half of cheese. Top with remaining bread mixture. Pour egg mixture over bread mixture; sprinkle with remaining cheese. Bake at 375° for 1 hour or until set.
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