Mushroom and Spinach Skillet Strata

Mushroom and Spinach Skillet Strata
Serves 4
  1. 4 oz baguette (about a 9 inch piece) cut up into ½ inch cubes
  2. 1 Tbs. unsalted butter
  3. 1 medium yellow onion, halved and thinly sliced
  4. 4 oz cremini mushrooms, trimmed and coarsely chopped (about 1 ½ cups)
  5. 1 large clove garlic, minced
  6. 1 tsp. coarsely chopped fresh thyme
  7. 4 oz. baby spinach (4 cups lightly packed)
  8. 4 large eggs
  9. 1 cup whole milk
  10. 3 oz. gruyere cheese, grated
  11. Salt
  12. Fresh ground pepper
  1. Position a rack in the center of the oven and heat the oven to 450 degrees. Spread the bread cubes on a large rimmed baking sheet and toast in the heating oven until dry and pale golden, 3-5minutes.
  2. Meanwhile, melt the butter in a 10 inch ovenproof skillet with a lid over medium high heat. Add the onion and cook, stirring occasionally until tender but not browned, 3 minutes. Add the mushrooms, garlic, thyme, and ½ tsp each salt and pepper. Cook, stirring occasionally until the mushrooms are soft, about 3 minutes. Add the spinach and cook stirring occasionally until wilted, 1 to 2 minutes.
  3. In a medium bowl, whisk the eggs, milk, ½ tsp salt and ¼ tsp pepper. Add the cheese and bread, toss until combined and transfer to the skillet. Stir until all of the ingredients are distributed evenly and then press down on the mixture to flatten it a bit.
  4. Bake, covered, for 10 minutes. Uncover and continue to bake until set in the center, about 5 minutes more. Let cool briefly, slice and serve.
  5. May vary cheese, greens and add ham or sausage.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us


This site uses Akismet to reduce spam. Learn how your comment data is processed.