Breakfast

Spinach and Gruyere Strata is for Breakfast.

Spinach and Gruyere Strata takes several minutes to prepare.

Spinach and Gruyere Strata takes several minutes to cook.

Spinach and Gruyere Strata makes 6 servings.

The ingredients for Spinach and Gruyere Strata are:

1/2 loaf French or Italian Bread (8oz.)
4 tbsp. Butter, unsalted, softened
4 shallots or 1 small onion, minced
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
Salt
Pepper
6 ounces (1 1/2 cups) Gruyere cheese, Shredded (Havarti, Colby, and sharp cheddar are also good)
6 large eggs
1 3/4 cups Half and Half Cream

Here is how you make Spinach and Gruyere Strata:

Procedure1. Leave the bread slices out overnight to dry. (If you don't have time, you can dry them in a 225 degree oven for about 20 minutes per side.) Spread 2 tablespoons of the softened butter over one side of the dried bread slices.2. Melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the shallots or onions and cook until softened, about 3 minutes. Stir in the spinach, 1/4 teaspoon salt, and a pinch of pepper. Cook until the spinach is heated through, about 2 minutes.3. Grease an 8-inch-square baking dish with butter. (I used an 8 x 11 inch baking dish and filled it up completely, but it had short sides--only about an inch.) Arrange half of the bread, buttered-side up, in a single layer in the dish. Scatter half of the spinach mixture and 1/2 cup of the cheese over the bread. Repeat, making another layer of bread, spinach, and cheese. 4. Whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/4 teaspoon pepper until smooth. Pour this mixture evenly over the top of the layered bread, spinach, and cheese. Cover the surface with plastic wrap and put a 2-pound bag of sugar on top to weigh it down. Refrigerate at least 1 hour or overnight.5. Preheat the oven to 325 degrees. Allow the strata to stand at room temperature for 20 minutes before baking. When ready to bake, remove the sugar weight, remove the plastic wrap, and sprinkle the remaining 1/2 cup cheese over the top. Bake until both the edges and center are puffed and the edges have pulled away slightly from the sides of the dish, 50 to 55 minutes. (The center of my strata never really puffed, so I removed it when the edges pulled away from the sides of the dish.) Cool on a wire rack 5 minutes before serving.Number of Servings: 6Recipe submitted by SparkPeople user KKRAJCA.

The nutritional information for Spinach and Gruyere Strata is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 466.6

• Total Fat: 31.4 g
• Cholesterol: 289.1 mg
• Sodium: 549.5 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 2.5 g
• Protein: 20.1 g