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Egg Strata with Spinach, Sun-Dried Tomato + Mozzarella

Active Time: 10 minutes
Total Time: 30 minutes
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Why we love it:

An egg strata has bread in it but is otherwise similar to a frittata. We make this version in a sauté pan to speed up the total cooking time, but if you make it the night before it works better in a casserole dish - see the Substitutions List for those instructions.


  • 1 Shallot
  • 1 Tablespoon Unsalted Butter (divided)
  • 8 Eggs
  • 1 cup Whole Milk (or half & half or heavy cream)
  • 1 teaspoon Kosher Salt
  • 14 teaspoon Black Pepper (freshly ground)
  • 14 teaspoon Nutmeg (freshly ground)
  • 1 Tablespoon Sun-Dried Tomatoes (see substitutions for more info)
  • 12 pound Baby Spinach (washed)
  • Bread (2 slices - sandwich bread is ok, or sliced baguette, ciabatta, etc.)
  • 1 cup Mozzarella (shredded) (divided)

Cooking Instructions

  • 2. SHALLOT

    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.

  • 3. 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.

  • 4. SPINACH

    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.


    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.

  • 6. BREAD

    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.

  • 7. SET

    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.

  • 8. BROIL

    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.

  • 9. SERVING

    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.

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    omit the bread and make a frittata style, or use GF bread
    if you call eggs dairy then obviously this whole dish isn’t for you, but you can omit the cheese and use non-dairy milk (nut or soy) instead of the whole milk for the egg mix
    if you prefer to make this in a dish, butter a 9 x 13 casserole dish. Add the torn bread to the bottom of the pan. Sauté the spinach until just wilted and add it over the bread. Prep the egg mixture as described and pour it over top. You could use between 8-12 eggs this way. If you’d like it thicker, add more eggs. Add cheese. Let this sit overnight in the fridge. Bake at 350 for about 40-50 minutes until it’s just set in the center
    dried or packed in oil will both work here. Chop coarsely then measure out the tablespoon
    use non-dairy milk, coconut, cashew, soy, oat, or almond
    if yours won’t do spinach, omit that, or omit the tomatoes. Sauté both on the side and serve as a side dish rather than as part of the dish
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