Prosciutto and Gruyere Strata

Adapted liberally from Eating Well  (April/May 2006)

Everyone should have a go-to egg dish for holidays and other brunch-friendly affairs. This one could be mine. If you’d prefer to make a vegetarian version, simply skip the prosciutto and add some additional vegetables. Mushrooms would be divine.

  • 8 large eggs
  • 1 cup skim milk
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons whole grain mustard
  • 1 teaspoon minced fresh rosemary
  • 6 oz. fresh baby spinach leaves, wilted and roughly chopped
  • 1/2 pound crusty whole grain bread, cut into 1-inch pieces
  • 4 oz. prosciutto, diced
  • 2 fire-roasted red peppers (jarred), chopped
  • 1 cup freshly shredded gruyere
  • Preheat oven to 375 degrees F. Coat a rectangular glass baking dish liberally with nonstick cooking spray.
  • In a medium bowl, whisk together eggs, milk, salt and pepper. Add the mustard and rosemary, then whisk again until blended.
  • In a large bowl, toss together the spinach, bread cubes, prosciutto and red peppers. Add the egg mixture and toss well to coat. Place the mixture into the baking dish and cover with foil. You can either proceed from here, or if you’d prefer to make this dish ahead, place it in the refrigerator overnight.
  • Bake covered for about 45 minutes, or until the egg is set. Remove the foil, sprinkle the cheese evenly over the top, then bake for another 15 minutes or so. The top should be golden brown and the cheese melted. Remove from the oven and allow to cool on a wire rack for about 10 minutes before serving.
  • Quick Tips
  • 1. The quickest way to wilt spinach leaves is to put them in a glass container, cover partially and microwave them for about 2 minutes. Allow to cool slightly, then press out all excess liquid and chop.
  • 2. I love a brunch dish that can be assembled the day before and then popped in the oven the next morning. Because I typically make an egg dish for a holiday, it’s one less thing to think about when I have a house full of people and most likely multiple meals to plan and make.
  • 3. I like to include the crusts here, which give the dish a bit of chewiness and substance. If you are feeding a pack of crust-haters, just remove it.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8

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