Egg Strata with Spinach, Sun-Dried Tomato + Mozzarella
Why we love it:
- 1 Shallot
- 1 Tablespoon Unsalted Butter (divided)
- 8 Eggs
- 1 cup Whole Milk (or half & half or heavy cream)
- 1 teaspoon Kosher Salt
- 1⁄4 teaspoon Black Pepper (freshly ground)
- 1⁄4 teaspoon Nutmeg (freshly ground)
- 1 Tablespoon Sun-Dried Tomatoes (see substitutions for more info)
- 1⁄2 pound Baby Spinach (washed)
- Bread (2 slices - sandwich bread is ok, or sliced baguette, ciabatta, etc.)
- 1 cup Mozzarella (shredded) (divided)
1. PREHEAT OVEN TO HIGH BROIL
Slice the shallot into thin rings or half-moons. Melt ½ of the butter in a 10” non-stick pan over medium heat (if you only have one a little larger or smaller, that will be ok but monitor the total cooking time and add a little more or less accordingly).
Add the shallot and sauté while prepping the eggs.
In a large bowl, combine the cracked eggs, milk, salt, black pepper, and nutmeg. Chop the sun-dried tomatoes and whisk them in. Set aside for a moment.
Wash the spinach and shake it a bit to dry, it’s ok if some water clings to it. Add the spinach to the pan and stir it around with tongs until it’s wilted. You may prefer to add half at a time.
5. SAUTÉ EGGS
When the spinach is wilted, pour the egg mixture in the pan. Make sure the heat is on medium. Let it set for a minute or so, then use a flat spatula to scrape the firm eggs across the bottom of the pan.
While the eggs are cooking, tear or slice the bread into cubes about 1” on all sides. Add to the eggs after you’ve scraped the pan once.
Keep cooking over medium heat, scraping the pan as you would for scrambled eggs. When eggs are about half finished, add ½ of the cheese and stir. Arrange the ingredients evenly in the pan and around to the edge, turn the pan to let the remaining uncooked mixture settle into the cracks until the bottom of the pan is fully covered.
Sprinkle the rest of the cheese over top. Dot with the remaining butter. Transfer the pan to the broiler. Boil for 2-5 minutes until the eggs are set, and the cheese is melted and browned. Remove and let cool.
After it’s cooled for about 4 minutes, use a spatula to run around the edges and underneath the edges until the whole thing is loose. When you can, slide onto a cutting board. *If this feels like the whole thing will fall apart, its ok to VERY CAREFULLY cut it in half in the pan. Just take care not to slice into the surface of your pan and ruin it.
Serve wedges on plates. If desired, it’s great paired with fruit.