Eggs - Not Just For Breakfast
I've had a long, somewhat tumultuous relationship with eggs. As a child, I didn't like them much. This disdain for anything but the hard-boiled variety lasted until just a few years ago when, at the urging of the egg-loving gargoyles, I agreed to give them a second chance. I was more than a little surprised to find that I like them more than I'd imagined.
I will admit that I'm never going to be a fried egg, over-easy kind of ghoul. In fact, I'm pretty particular about how I eat 'em and when. That being said, however, I can say that eggs are not just for breakfast - and even if you're not willing to eat them straight up, you can still enjoy an egg-based meal.
Another bonus is their cost. A dozen typically sells for about $2, so that's a lot of lean protein for very little dough. Of course, eggs have tarnished reputation as a high cholesterol food, but if you're eating only one or two egg dishes a week and have no serious health issues, you will be just fine (according to most nutritional resources). Of course I don't worry about my HDL, LDL, or any of that - that's one advantage to, shall we say, 'living without breathing.'
This is a dish for anytime - morning, noon or night. It's also a dish that someone who doesn't like eggs scrambled, poached or fried. In fact, aside from the light, fluffiness that the eggs provide in this recipe, there is no 'eggy' taste. It's also easy; a make-ahead dish (so it's convenient); and it's cheap (I'll bet you can make this to feed a family for around $10).
It's also wonderfully yummy, which should go without saying. So, get out your whips whisks, and get busy!
Italian Spinach Strata
1 lb. pancetta, chopped (you can use plain smoked bacon too)
a whole onion, diced
2-3 cloves garlic, minced
1 box frozen spinach, thawed and squeezed dry
10 eggs, beaten
3 c. milk
1 whole loaf ciabatta (or other firm) bread, cut into bite-sized cubes
1 c. Grated parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. nutmeg
1 tbsp. olive oil
Heat the olive oil in a large skillet, over medium heat. When it is hot, add the pancetta and brown it until crisp; remove it and drain on a paper towel.
Sauté the onion in the pancetta drippings until they are soft and translucent; add the garlic and sauté, stirring often, everything until tender.
Add the spinach, salt, pepper, and nutmeg; stir well to combine; and sauté until hot. Add the pancetta back in and toss well. Remove from heat.
Beat the eggs in a lrge, deep bowl. Add the milk and whisk until frothy.
Spray a large casserole dish with non-stick cooking spray. Make a single layer of the bread cubes in the bottom; sprinkle bread generously with half the parmesan cheese.
Pour half the spinach mixture on top of this. Then make another layer of bread cubes and repeat layering with the remaining cheese and spinach mixture.
Pour all the whipped egg & milk over the entire casserole. Cover the dish with plastic wrap and let sit in fridge for at least 2 and up to 12 hours (even overnight).
When ready to cook, preheat your oven to 350-degrees F.
Bake for about 40 minutes, or until golden brown and puffy.
Cool and serve warm or at room temperature.
Makes enough for 6 - 10 people. Excellent for breakfast, a lunch with a salad, or dinner with steamed vegetables and fruit.
I will admit that I'm never going to be a fried egg, over-easy kind of ghoul. In fact, I'm pretty particular about how I eat 'em and when. That being said, however, I can say that eggs are not just for breakfast - and even if you're not willing to eat them straight up, you can still enjoy an egg-based meal.
Another bonus is their cost. A dozen typically sells for about $2, so that's a lot of lean protein for very little dough. Of course, eggs have tarnished reputation as a high cholesterol food, but if you're eating only one or two egg dishes a week and have no serious health issues, you will be just fine (according to most nutritional resources). Of course I don't worry about my HDL, LDL, or any of that - that's one advantage to, shall we say, 'living without breathing.'
This is a dish for anytime - morning, noon or night. It's also a dish that someone who doesn't like eggs scrambled, poached or fried. In fact, aside from the light, fluffiness that the eggs provide in this recipe, there is no 'eggy' taste. It's also easy; a make-ahead dish (so it's convenient); and it's cheap (I'll bet you can make this to feed a family for around $10).
It's also wonderfully yummy, which should go without saying. So, get out your whips whisks, and get busy!
Italian Spinach Strata
1 lb. pancetta, chopped (you can use plain smoked bacon too)
a whole onion, diced
2-3 cloves garlic, minced
1 box frozen spinach, thawed and squeezed dry
10 eggs, beaten
3 c. milk
1 whole loaf ciabatta (or other firm) bread, cut into bite-sized cubes
1 c. Grated parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. nutmeg
1 tbsp. olive oil
Heat the olive oil in a large skillet, over medium heat. When it is hot, add the pancetta and brown it until crisp; remove it and drain on a paper towel.
Sauté the onion in the pancetta drippings until they are soft and translucent; add the garlic and sauté, stirring often, everything until tender.
Add the spinach, salt, pepper, and nutmeg; stir well to combine; and sauté until hot. Add the pancetta back in and toss well. Remove from heat.
Beat the eggs in a lrge, deep bowl. Add the milk and whisk until frothy.
Spray a large casserole dish with non-stick cooking spray. Make a single layer of the bread cubes in the bottom; sprinkle bread generously with half the parmesan cheese.
Pour half the spinach mixture on top of this. Then make another layer of bread cubes and repeat layering with the remaining cheese and spinach mixture.
Pour all the whipped egg & milk over the entire casserole. Cover the dish with plastic wrap and let sit in fridge for at least 2 and up to 12 hours (even overnight).
When ready to cook, preheat your oven to 350-degrees F.
Bake for about 40 minutes, or until golden brown and puffy.
Cool and serve warm or at room temperature.
Makes enough for 6 - 10 people. Excellent for breakfast, a lunch with a salad, or dinner with steamed vegetables and fruit.