18 February 2008

Bringing Back an Old Favorite: A Variation on Mediterranean Strata

This weekend I had an awesome combination of ingredients hanging about in my fridge, so I adapted this old favorite into a spinach and mushroom variation. This was yummy for dinner but even better for breakfast the next day:

3 c. bread cubes/torn pieces (stale is better)
2 T. olive oil
2 medium onions, sliced
2 cloves garlic, minced or pressed
1/2 c. sliced mushrooms
2-3 c. washed chopped spinach
3/4 c. crumbled feta or grated parmesan cheese
4 eggs
1 1/2 c. chicken broth or water (if using water add 1 tsp. salt)
black pepper

1. Preheat oven to 350. Grease a 10" pie dish with olive oil; place bread pieces in dish.

2. In a medium skillet, heat oil over medium heat. Saute onions 5-10 minutes or until golden. Add garlic and mushrooms; saute 2-5 minutes more. Add spinach and saute until wilted. Place onion mixture on top of bread pieces; spread out if necessary. Sprinkle cheese evenly over top.

3. In a large-ish bowl, beat eggs. Add broth or water, black pepper and salt if using; stir to combine. Pour egg mixture slowly over top, pressing with the back of a spoon to moisten bread so egg mixture will soak in.

4. Bake 35-45 minutes at 350. Test for doneness with a knife. It will be big and puffy but will deflate after a few minutes.

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