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.
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    asparagus spinach scallion strata

    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.