Breakfast Strata Lorraine

Preparation:  10 min. Cooking: 50 min. Total: 60 min.
Recipe photo
  • 2 Tbsp virgin olive oil
  • 1 yellow onions , sliced
  • 1 tsp kosher salt
  • 1/4 pinch fresh ground black pepper
  • 1 Lb fresh spinach leaves
  • 9 Cup sourdough bread cubes , toasted
  • 1/2 Lb cooked ham , diced
  • 1/2 Lb Gruyere cheese , shredded
  • 10 large eggs
  • 1 1/4 Pint half and half
In a large sauté pan over medium heat, warm half of the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until caramelized, about 15 minutes. Transfer to a bowl.

In the same pan over medium heat, warm half of the remaining of the olive oil. Add half of the spinach, season with salt and pepper and cook, stirring, until wilted, 2 to 3 minutes. Transfer to a colander. Repeat with the remaining olive oil and spinach. Using a rubber spatula, press out the excess moisture.

In a large bowl, toss together the bread cubes, the caramelized onion, spinach, ham and cheese. Transfer to a large baking dish. In a bowl, beat together the eggs, half-and-half, the kosher salt and ground black pepper. Pour over the bread mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to 16 hours.

Preheat an oven to 350 ℉

Remove the plastic wrap from the baking dish and cover with a lid or aluminum foil. Bake for 20 minutes. Uncover and continue baking until the top is browned and the strata is cooked through, 40 to 50 minutes more.
Calories
380 Cal
Fat
25 g
Carbs
19 g
Protein
20 g
Fiber
2.1 g
Sugar
2.7 g
Cholesterol
230 mg
Sodium
860 mg


Nutrients

Fiber     2.1 g
Fat     25 g
Sugar     2.7 g
Carbs     19 g
Protein     20 g
Calories     380 Cal

Fats

Fat, Poly     2.7 g
Fat, Mono     9.3 g
Fat, Sat     11 g
Fat, Trans     0.3 g
Fat, Percent     59 %

Vitamins

Vitamin, K     210 mcg     170 %
Vitamin, A     5200 IU     170 %
Vitamin, B12     1 mcg     41 %
Niacin     2.3 mg     14 %
Riboflavin     0.6 mg     42 %
Vitamin, C     1.8 mg     2 %
Vitamin, D     17 IU     2.9 %
Vitamin, B6     0.3 mg     16 %
Vitamin, E     2.6 mg     17 %
Panto, Acid     0.9 mg     19 %
Choline     140 mg     25 %
Thiamin     0.3 mg     27 %

Minerals

Calcium     380 mcg     38 %
Phosphorus     340 mg     48 %
Magnesium     59 mg     14 %
Copper     0.2 mcg     19 %
Fluoride     21 mcg     510 %
Zinc     2.3 mg     21 %
Cholesterol     230 mg     0.8 %
Sodium     860 mg     58 %
Selenium     26 mcg     47 %
Manganese     0.4 mg     6.1 %
Potassium     360 mg     7.6 %
Iron     2.6 mg     32 %