Spinach Strata

This strata has been in my brunch repertoire for a few years now and made an appearance on Christmas Eve because my aunt requested it.  I used 2 packages of spinach and added some garlic to the onion, but the recipe below is pretty much it.  The result was delicious on Christmas Eve and even better for brunching on.  I highly recommend making this the night before as the bread will sop up the egg/milk mixture and then it’s easy to pop it in the oven for breakfast, but you can still make it for dinner if you want.  In order to make this recipe even easier, I just tore apart stale bread with my hands – who needs cubes?  Perfect for New Year’s Day brunch when the last thing you want to do is cook.

Find the recipe here.


2 Comments on “Spinach Strata”

  1. erin says:

    do you think this recipe could be made sans bread? i’m on a no-carb diet (i know, i know, i’ve lost my mind) and in dire need of some new egg recipes. this one looks perfect, except i’m not sure what instructions might need to be altered if the bread is left out?

  2. P says:

    Hmmm…. that’s a somewhat difficult proposition, as the bread is fairly central to the idea of a strata.

    The only other thing I could see doing would be to substitute a heafy protein for the bread. Of course, as a vegetarian, that would mean tofu or (more likely) tempeh or seitan, and all of those are still chock-full-o-carbs.

    If you’re not a veggie (and if you’re on a carb-free diet, I don’t see how you could be) the idea of a egg, meat, and cheese strata sounds pretty…intense. But you could try it.

    One more thing – and I say this only because you expressed some reticence about the no-carb thing yourself (and because I dabbled in the low-carb thing many years back): you might consider reading the intro to Michael Pollan’s book The Omnivore’s Dilemma for a broad but powerful perspective on those sorts of dietary restrictions.

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