The Foodie Physician: Dining with the Doc: Spinach, Mushroom and Gruyere Strata
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Dining with the Doc: Spinach, Mushroom and Gruyere Strata




My Spinach, Mushroom & Gruyere Strata is a perfect dish for Sunday brunch.  A strata is a layered casserole made with cubed bread, eggs, cheese and other ingredients like vegetables or meat.  It’s similar to a savory bread pudding and it’s definitely a comfort food.  The beauty of making a strata is that you can toss in whatever ingredients you have on hand and you can prepare it all the night before.  In the morning, simply bake it and serve it straight out of the oven while it’s hot and puffed up. 





Day-old or stale bread works best to soak up the custard. I used a multigrain loaf from my local bakery and left it out overnight.  You can also bake individual portions in a muffin pan and then you'll have a convenient and healthy grab-and-go breakfast for the rest of the week.




Spinach, Mushroom & Gruyere Strata
Makes 8 servings


Ingredients:
10 ounces day-old or stale whole grain bread cut into ¾-inch pieces (about 8 cups)
1 ½ tablespoons olive oil
¼ cup chopped shallots
10 ounces cremini mushrooms, sliced
1 box (10 ounces) frozen chopped spinach, defrosted and squeezed dry
¾ teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon salt, divided
½ teaspoon pepper, divided
8 large eggs
2 cups low fat milk
1 tablespoon Dijon mustard
3 ounces grated Gruyere cheese, divided


Directions:
Place the bread in a large bowl.  Heat the oil in a large skillet over medium heat.  Add the shallots and cook 1-2 minutes until tender.  Add the mushrooms and cook, 3-4 minutes until they start to soften.  Add the spinach and stir to combine.  Season the mixture with the thyme, ½ teaspoon salt and ¼ teaspoon pepper.  Transfer the mixture to the bowl with the bread and mix the ingredients together. 

Whisk the eggs, milk, mustard, ½ teaspoon salt, ¼ teaspoon pepper and about ¾ of the cheese together in another bowl. 

Spray a 8x12-inch baking dish with cooking spray.  Transfer the bread and vegetable mixture to the dish, spreading it out evenly.  Pour the egg mixture over the top and gently press the bread down into the liquid.  Sprinkle the remaining cheese on top.  Alternatively, to make individual portions, divide the mixture between the cups of a muffin pan (it will make about 16 portions so you may need two pans).   

Let the mixture sit while you preheat the oven to 350 degrees F.  Alternatively, the dish can be prepared the night before and allowed to soak in the refrigerator overnight.

Bake strata in the oven uncovered for 50-60 minutes (30-40 minutes if using a muffin pan) until it is puffed up and golden brown.  Cut into pieces and serve. 


One serving: Calories 286; Fat 12.3g (Sat 4.7g); Protein 19.1g; Carb 22.8g; Fiber 4.1g; Sodium 656mg




14 comments :

  1. Sounds like a great brunch recipe with all the important nutritional ingredients.
    Definitely going to try it.

    ReplyDelete
    Replies
    1. Thanks for stopping by- I hope you like it!

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  2. Gorgeous all around!! This strata sounds fantastic! Love the flavor combo here :)

    ReplyDelete
    Replies
    1. Thanks so much! I'm so glad we connected, I love your blog!

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  3. Can I swap out the eggs for something else? Trying to watch my cholesterol.

    ReplyDelete
  4. Replies
    1. Yes, egg beaters would work. Or leave out half of the egg yolks (4) and add 4 more egg whites.

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  5. Thanks. I've been teaching myself to cook and yours has become my favorite website resource. Love the recipes and education you provide.

    ReplyDelete
    Replies
    1. Thanks so much! This really means a lot to me!

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  6. Made it with egg whites. YUMM!!

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  7. Sonali, you are definitely reading my mind! I was just thinking about making some time of egg casserole dish the other day. Love the gruyere in this!

    ReplyDelete
  8. Could I use a bag of fresh spinach?

    ReplyDelete

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