Skillet Strata with Spinach and Smoked Gouda
By America's Test KitchenPublished on February 17, 2012
Yield
Serves 6 to 8
Ingredients
Before You Begin
Do not trim the crusts from the bread or the strata will be dense and eggy. Using a 10-inch skillet is crucial for the thickness and texture of this dish. Removing the excess moisture from the spinach is crucial here. After thawing the spinach in the microwave, wrap it in paper towels and squeeze out as much liquid as possible.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in 10-inch ovensafe nonstick skillet over medium-high heat, swirling to coat skillet, until foaming subsides. Add onion and 1/2 teaspoon salt and cook until onion is softened and lightly browned, about 6 minutes.
- Meanwhile, in large bowl, whisk eggs, milk, thyme, and 1/4 teaspoon pepper together, then stir in cheese; set aside.
- Add bread to skill and using rubber spatula, carefully fold bread into onion mixture until evenly coated. Cook bread, folding occasionally, until lightly toasted, about 3 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
- Off heat, fold in egg mixture and spinach until slightly thickened and well combined with bread. Gently press on top of strata to help it soak up egg mixture.
- Bake until edges and center are puffed and edges have pulled away slightly from sides of pan, about 12 minutes and serve.
heat oven and cook onion
combine egg mixture
toast bread
add egg mixture
finish in oven
Yield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
We came up with an unorthodox method largely predicated around the preparation of the bread for our skillet strata recipe: Instead of using stale bread, as is typical, we found fresh bread could work if we toasted it quickly before combining it with the custard. It made sense to cut the bread in pieces and toast them in a skillet for our skillet strata recipe as if they were croutons. It then occurred to us—why not bake the strata in the same skillet? Once the bread was toasted, we slid the pan from the heat and folded in the custard (whole milk and eggs) and cheese.
Before You Begin
Do not trim the crusts from the bread or the strata will be dense and eggy. Using a 10-inch skillet is crucial for the thickness and texture of this dish. Removing the excess moisture from the spinach is crucial here. After thawing the spinach in the microwave, wrap it in paper towels and squeeze out as much liquid as possible.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in 10-inch ovensafe nonstick skillet over medium-high heat, swirling to coat skillet, until foaming subsides. Add onion and 1/2 teaspoon salt and cook until onion is softened and lightly browned, about 6 minutes.
- Meanwhile, in large bowl, whisk eggs, milk, thyme, and 1/4 teaspoon pepper together, then stir in cheese; set aside.
- Add bread to skill and using rubber spatula, carefully fold bread into onion mixture until evenly coated. Cook bread, folding occasionally, until lightly toasted, about 3 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
- Off heat, fold in egg mixture and spinach until slightly thickened and well combined with bread. Gently press on top of strata to help it soak up egg mixture.
- Bake until edges and center are puffed and edges have pulled away slightly from sides of pan, about 12 minutes and serve.
heat oven and cook onion
combine egg mixture
toast bread
add egg mixture
finish in oven
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