Oysters Rockefeller Strata with Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Each serving contains 28 milligrams of zinc or roughly double the recommended dietary requirement. Ingredients:
4 bacon slices, cut into small pieces |
1 1/2 cups chopped fennel bulb (about 2 bulbs) |
1/2 cup chopped red onion |
1 (8-ounce) container standard oysters, undrained |
1 1/2 cups chopped smoked ham (about 6 ounces) |
3/4 cup chopped fresh parsley |
1 (14-ounce) can artichoke hearts, drained and chopped |
1 cup part-skim ricotta cheese |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground red pepper |
5 large eggs |
3 1/4 cups 1% low-fat milk |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 (16-ounce) loaf sourdough bread baguette, cut into 1/2-inch slices and toasted |
cooking spray |
2 tablespoons (1/2 ounce) grated fresh parmesan cheese |
2 teaspoons paprika |
Directions:
1. Cook bacon in a Dutch oven over medium heat until crisp. Add fennel and onion to pan; sauté 8 minutes or until soft. Remove bacon mixture from pan. Add undrained oysters to pan; cook 3 minutes or until edges of oysters begin to curl. Remove oysters from pan; discard cooking liquid. Chop oysters; add to bacon mixture. Stir in ham, parsley, and artichokes.
2. Combine ricotta, nutmeg, red pepper, and 1 egg in a bowl; stir with a whisk until well-blended. Add 4 eggs; stir well. Stir in milk and spinach.
3. Arrange half of toast in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spoon half of oyster mixture evenly over bread. Pour half of milk mixture over oyster mixture; repeat layers. Sprinkle with Parmesan and paprika. Cover; refrigerate 8 hours or overnight.
4. Preheat oven to 350°.
5. Uncover and bake at 350° for 45 minutes or until set.
6. Note: Fresh shucked oysters, which are often packaged in pop-top containers, come in three sizes; select, standard, and stewing. Standard are average size.
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