Asparagus, Spinach & Scallion Strata

Who doesn't love a good strata? In this dish, ciabatta, veggies, cheese, and eggs all come together to make a special-occasion brunch. For an even heartier meal, you can add some diced ham.
Publish date:
asparagus spinach scallion strata

Recipe by Sarah Tenaglia

  • 6Servings


  • 8 large eggs 

  • 3 cups whole milk 

  • 6 scallions, chopped 

  • 3 tbsp. chopped fresh tarragon

  • 1 tbsp. Dijon mustard

  • 3/4 tsp. ground nutmeg

  • 6 cups (packed) cubed ciabatta

  • 16 oz. frozen spinach, thawed and squeezed dry

  • 12 oz. thin asparagus, trimmed and cut into 1 1/2-inch pieces

  • 2 1/2 cups grated Gruyère

  • 1 1/4 cups grated Parmesan


In large bowl, whisk first 6 ingredients. Mix in ciabatta, spinach, asparagus, 1 1/4 cups Gruyère, and 3/4 cup Parmesan. Season with pepper. Transfer to large casserole dish. Sprinkle with remaining cheeses. Cover; refrigerate overnight. Bake, uncovered, at 350° until browned and puffed, about 55 minutes. Let rest for 5 minutes.