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Spinach and Pancetta Strata

Spinach and Pancetta Strata
Prep Time
15 min
Cook Time
55 min
Yields
6 servings

This bake is perfect for breakfast, brunch or lunch, combining the best of Italian bread, eggs, spinach, pancetta and cheese.

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ingredients

2
Tbsp olive oil
4
oz thinly sliced pancetta, coarsely chopped
1
small onion, chopped
1
(10-oz) box chopped frozen spinach, thawed, squeezed dry
2
cloves garlic, minced
1
tsp salt
½
tsp freshly ground black pepper
⅛ tsp freshly grated nutmeg
8
cups cubed Italian bread, from a 1-pound loaf
½
cup finely grated Parmesan
3
cups whole milk
10
large eggs
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directions

Step 1

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.

Step 2

Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.

Step 3

Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.

Step 4

Preheat the oven to 350ºF.

Step 5

Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.

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