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Recipe Summary test

prep:
30 mins
cook:
45 mins
total:
75 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees . In a food processor, puree 2 cups spinach with the pesto; season with salt and pepper.

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  • In a medium bowl, whisk together the eggs, half-and-half, pecorino-romano and scallions. Season with salt and pepper.

  • In a nonstick skillet, cook the sausage over medium-high heat, breaking it up, until cooked, about 7 minutes. Using a slotted spoon, transfer to a bowl. Reduce heat to medium and cook the remaining spinach until wilted, about 1 minute; chop.

  • Using half of the ingredients: Arrange bread in a foil-lined 7-by-11-inch baking dish, spread on pesto, then ricotta; pour in egg mixture and top with spinach, sausage and fontina. Repeat. Let stand for 10 minutes, pressing to soak.

  • Bake the strata until puffed and browned, about 45 minutes. Let stand for 10 minutes before serving.

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