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Spinach Gruyere Strata
Difficulty level Easy
I'm always talking about cooking healthy, nutritional foods in your own home, but what does that really mean? March is Nutrition Month and I'll be posting on 10 essential nutrients, what they do for your body and how to get them. There will be a recipe every day highlighting each nutrient.
Most of us remember our moms telling us to drink our milk so that we would have strong bones and teeth, but there are lots of other things that calcium does for us as well. Calcium helps with the contraction and relaxation of your muscles. It is thought to reduce the risk of colorectal cancer, high blood pressure and osteoporosis. It is also necessary for a steady heart beat.
What to eat to get calcium: milk, yogurt, cheese, fortified soy beverages, baked beans, black beans, soy beans, firm tofu, canned salmon and sardines with the bones, bok choy, broccoli, kale, swiss chard and almonds. Other than dairy products, It is easier to absorb calcium from cooked foods.
We often think about getting all of our nutrients when we cook dinner, but what about breakfast? Instead of rushing out the door with just a cup of coffee, try slowing down and bit and making some scrambled eggs or having some muesli with yogurt. It will keep you from running to the cafeteria or the coffee shop mid-morning for an unhealthy sugary treat because you are so famished.
This particular strata recipe takes a while to bake, so it's really better for the weekend, but it's extremely simple. You assemble it the night before and then slip into the oven the next day, about an hour before you are ready to serve it. It has a bit of a mixed texture between the eggy softness of the interior and the crispy bread on the exterior that's quite appealing . It's pretty rich, so a plate of this will take you right through the morning.
This recipe makes a lot and it's perfect for a casual brunch dish for guests. I cut the recipe in half and my husband and I will get two meals out of it.
INGREDIENTS
| 1 bunch | fresh spinach or 1 10 oz package frozen, defrosted and excess water squeezed out |
| 1 1/2 cups | finely chopped onion |
| 3 tablespoons | unsalted butter |
| 1 teaspoon | salt |
| 1/2 teaspoon | black pepper |
| 1/4 teaspoon | freshly grated nutmeg |
| 8 cups | bread cut into 1-inch cubes |
| 2 cups | coarsely grated Gruyère |
| 1 cup | finely grated parmesan |
| 2 3/4 cups | milk |
| 9 large | eggs |
| 2 tablespoons | Dijon mustard |
PREPARATION:
- Saute onion in butter in a large, heavy skillet over medium heat until translucent. Add spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and continue cooking for one minute. Remove from heat and set aside.
- In a small bowl, combine the grated Gruyere and grated Parmesan. Spread one third of the bread cubes in a buttered baking dish. Top with one-third of spinach mixture and one-third of cheese mixture. Repeat layering twice with remaining bread, spinach and cheese.
- Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and refrigerate overnight or at least 8 hours.
- The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
Sources Leslie Beck, Globe and Mail, How Stuff Works
From the website Radishes and Rhubarb
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