Ingredients for Ham Spinach And Fontina Or Gruyere Strata
- 1 French baguette, about 16-18 inches long, cut into 1/2-inch thick slices
- Butter
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (1 medium)
- 8 ounces sliced cooked ham, cut into 1/2-inch pieces
- 10 large eggs
- Milk
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 12 ounces fontina cheese, shredded (about 3 cups)
- 1 1/2 cups half-and-half (or light cream)
- 12 ounces Gruyere cheese, shredded (optional alternative to Fontina)
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How to Make Ham Spinach And Fontina Or Gruyere Strata
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, cream, milk, salt, and pepper.
- In a separate bowl, combine the cooked ham, spinach, and cheeses. Gently fold this mixture into the egg mixture.
- Pour the mixture into the prepared baking dish. Sprinkle with extra cheese if desired.
- Cover the baking dish with foil and refrigerate overnight (or for at least 4 hours).
- Remove from the refrigerator 30 minutes before baking.
- Bake, uncovered, for 60-80 minutes, or until the strata is set and golden brown. A knife inserted into the center should come out clean.
- Let cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
9g
Fat
86g
Carbs
13g
