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.
Photography by Peter Ardito
Recipe by Sarah Tenaglia
- 6Servings
Ingredients
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
Preparation
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.
