Spinach Strata

By Katherine

Photo by my father in law in exchange for breakfast

I made my in-laws breakfast, but they were only allowed to eat it after Greg’s dad snapped a photo. His eldest son arrived back in town a day after they did and I was in sore need of a good photographer. Not bad, I can see where Greg gets it.

Spinach Strata

• 1 pound white bread ( such as sourdough, Italian, French)
• 1 tbsp olive oil
• 1 bunch spinach
• 1 red bell pepper, roasted and diced
• 1 cup sliced mushrooms
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1 cup provolone, shredded
• 5 eggs
• 3 cups milk
• salt and pepper to taste

Preheat oven to 350. Cut bread into one inch cubes and toast until golden, stirring occasionally. Meanwhile, saute garlic in oil in a skillet set over medium heat. Once tender add onion and saute until tender, about three minutes, stirring often. Add mushrooms and cook for about three minutes more, until they release their water. Add spinach in bunches, stirring often, until the greens are wilted. Toss in red pepper and add salt and pepper to taste. In a small bowl, combine milk and eggs stirring or whisking to incorporate. Place bread crumbs in a large bowl and pour egg mix over them. Let set for 10 minutes to allow the bread to soak up the mix. Stir in vegetable mix and cheese. Add more salt and pepper if needed. Place mix into a greased 9 by 13 pan. Bake for about 50 minutes, until custard sets and the strata is golden.