Ingredients with Measurements:
- 8 cups of cubed bread (about 1-inch cubes)
- 1 tablespoon of olive oil
- 1 onion, diced
- 8 ounces of sliced mushrooms
- 4 cups of fresh spinach leaves
- 1 1/2 cups of shredded Swiss cheese
- 8 large eggs
- 2 1/2 cups of milk
- 1 teaspoon of Dijon mustard
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sliced mushrooms, and cook until softened, about 5 minutes.
3. Add the fresh spinach leaves to the skillet and cook until wilted, about 2 minutes.
4. In a mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper.
5. Grease a 9x13 inch baking dish with cooking spray. Add half of the cubed bread to the dish, then top with half of the spinach and mushroom mixture. Sprinkle half of the shredded Swiss cheese over the top.
6. Repeat with the remaining bread, spinach and mushroom mixture, and Swiss cheese.
7. Pour the egg mixture over the top of the bread and vegetables in the baking dish.
8. Cover the dish with foil and bake for 30 minutes.
9. Remove the foil and continue baking for an additional 25-30 minutes, or until the top is golden brown and the center is set.
10. Let the strata cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 55-60 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 368
Fat: 19g
Saturated Fat: 9g
Cholesterol: 263mg
Sodium: 820mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 7g
Protein: 22g
Substitutions for ingredients:
- Swiss cheese can be substituted with Gruyere, cheddar, or any other type of cheese.
- White or cremini mushrooms can be used instead of sliced mushrooms.
- Baby spinach can be used instead of fresh spinach leaves.
Variations:
- Add cooked bacon or sausage to the strata for a meatier version.
- Use different types of bread, such as sourdough or whole wheat.
- Add diced bell peppers or tomatoes to the vegetable mixture for added flavor and color.
Tips and tricks:
- Use stale bread for the strata, as it will absorb the egg mixture better.
- Let the strata sit for at least 10 minutes before serving to allow it to set.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a slice of the strata on a microwave-safe plate and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the strata on a large platter with fresh herbs or sliced tomatoes on top.
Garnishes:
Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
This strata pairs well with a side salad or fresh fruit.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Fresh fruit salad
- Roasted potatoes
Troubleshooting advice:
- If the strata is too dry, add more milk to the egg mixture before pouring it over the bread and vegetables.
- If the top of the strata is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
The strata is a popular breakfast casserole that originated in the United States in the 1900s. It was traditionally made with bread, eggs, and cheese, but has since evolved to include a variety of vegetables and meats.
Flavor profiles:
This strata has a savory and cheesy flavor, with a hint of Dijon mustard and black pepper.
Serving suggestions:
Serve this strata for breakfast or brunch, or as a main dish for dinner.
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