The Millennial Chef

Spinach, Pancetta, & Mushroom Strata

This brunch item is perfect in so many ways. It's a make-ahead dish, it can be made with whatever is in your fridge, it feeds A TON, and it's so damn delicious. What more do you want?!?

Ingredients:

6 cups of bread, preferably a baguette or sourdough bread, cut into small cubes

16 oz of pancetta

1 teaspoon of butter

1 small onion, diced small

1 pound of baby portobella mushrooms

1 clove of garlic, minced

3-4 cups of fresh spinach

6 large eggs

1 cup of whole milk

1 cup of half and half

1 cup of truffle cheddar cheese (or any cheese you damn well like)

Salt and pepper, to taste

Pinch of cayenne

Pinch of nutmeg

Serving size- 6-8

Directions-

  1. Preheat your oven to 350.
  2. Place your cubed bread on a baking sheet and toast in the oven for 5-10 minutes. Set aside.
  3. Take out a saute pan, and add the pancetta. Bring the heat up to to a medium to high heat and crisp up the pancetta. This will take about 5-6 minutes. Remove the pancetta from the pan once its nice and crispy and place on a papertowl to drain the excess oil. Leave the rendered fat in the pan + 1 teaspoon of butter and add the onion. Cook for about 5 minutes on medium heat and add a pinch of salt and pepper. Next, add in the mushrooms and cook for another minute or so, and then add the garlic and spinach and cook until the spinach wilts down. If you want more spinach, add another cup or so. Season with abother pinch of salt and pepper. Turn off the heat and allow to cool completely.
  4. Next, crack 6 eggs into a large bowl and whisk. Then add in the milk and half and half and whisk until incorporated. Next, add in 3/4 cup of your cheese plus a teaspoon of salt and pepper, plus a pinch of cayenne and nutmeg. Then, once the spinach and pancetta mixture has cooled (you don't want to scramble your eggs with anything hot), add that into the bowl plus your bread and mix.
  5. Take out a 13X9 baking dish and liberally grease with some butter. Add the mixture into the pan, top with the remaining 1/4 cup of cheese, cover with tin foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes until the top is golden brown!

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