Spinach and Pancetta Strata |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Saw this on TV... changed it a little bit... tastes fantastic. Perfect on a rainy and cold Sunday afternoon. Make this at least 2 hours ahead of baking time... it needs time to soak up the liquid. Ingredients:
1/4 lb pancetta, diced small |
1 1/2 cups frozen chopped spinach, thawed not drained |
1/2 teaspoon olive oil |
1/2 cup white onion, diced |
1/2 teaspoon italian seasoning |
1 loaf ciabatta, cubed (1 lb) |
7 eggs |
1 cup fat-free half-and-half |
1 3/4 cups milk |
1/2 cup parmesan cheese |
salt and pepper |
Directions:
1. In a pan, sautee pancetta until it gets crispy and remove from pan, leaving the juices.
2. in that same pan, sautee onion and italian seasoning with olive oil for 5 minutes, then add spinach and continue cooking for 5 more minutes.
3. In a large bowl, combine eggs and milk and parmesan cheese with a whisk.
4. Add 1/2 of the cubed bread to a greased 9x13 pan.
5. Cover with half of the spinach mixture and repeat.
6. Pour the egg mixture of ver the entire dish and press down with your hands.
7. cover with plastic wrap and set in the fridge for 2 hours - or up to a day.
8. Bake at 350 for 40 minutes.
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