Spinach Roasted Pepper And Cheese Strata Recipes

Steps:

• Grease a 9-by-13-inch (3-quart) casserole dish with oil.
• Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
• Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
• Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

Steps:

• In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
• Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.
• Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

Steps:

• Heat oil in a large ovenproof skillet over medium heat. Add bacon and cook, stirring, until golden brown, about 4 minutes. Add onion sauté until vegetable are soft, about 3 to 5 minutes. Add spinach and fold until wilted. Remove vegetables from pan and set aside.
• Preheat broiler.
• Off heat, coat same skillet with cooking spray. Arrange bread slices tightly in bottom of skillet.
• In a large bowl, whisk together eggs, EggBeaters, milk, mustard, salt and pepper; pour over bread and allow milk mixture to soak in entirely (like when you make French toast). Sprinkle bread with 1 tablespoon of Parmesan cheese.
• Place skillet over medium to medium-high heat. Cook, shaking pan frequently to promote even cooking, until almost cooked through to the top, about 4 or 5 minutes.
• Place skillet under broiler to set eggs, about 2 minutes. Remove skillet from broiler; top with bacon-vegetable mixture, cheddar cheese and remaining tablespoon of Parmesan cheese. Place skillet under broiler again until cheese melts, about 1 to 2 minutes. Slice into 6 pieces and serve. Yields 1 piece per serving.

Steps:

• Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
• Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes.
• Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute.
• Stir in spinach, then remove from heat.
• Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture.
• Sprinkle with one third of each cheese.
• Repeat layering twice (ending with cheeses).
• Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata.
• Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
• Preheat oven to 350°F.
• Let strata stand at room temperature 30 minutes.
• Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.
• Let stand 5 minutes before serving.
• note: Strata can be chilled up to 1 day.
• Let stand at room temperature 30 minutes before baking.

Steps:

• In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

Steps:

• Preheat oven to 350°F. Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add bell pepper to skillet and sauté until just tender, about 4 minutes. Mix in green onions; sauté 1 minute longer. Remove from heat.
• Spread 1 1/2 tablespoons butter thinly on bread. Cut bread into 1/2-inch pieces. Layer half of bread in 8 x 8 x 2-inch glass baking dish. Cover with half of cheese, then half of bell pepper mixture. Repeat layering with bread, cheese and bell pepper mixture. Beat milk, eggs, Dijon mustard, dry mustard, salt and pepper in medium bowl to blend. Pour over strata.
• Bake strata until lightly browned on top and set in center, about 45 minutes. Let stand 10 minutes; cut into squares.

Steps:

• Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
• Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
• Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
• Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
• Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
• Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add spinach, bell peppers and leeks; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.
• In baking dish, layer the ham, the spinach mixture, 1 cup of the Cheddar cheese and the bread. In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended and pour over bread. Sprinkle with remaining Cheddar cheese and the Italian cheese blend. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours (overnight is great).
• Heat oven to 325°F Bake loosely covered 40 minutes. Uncover; bake about 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.

Steps:

• Heat butter and olive oil in a small saute pan. Add sweet onion, a generous dash of salt, and several grinds of fresh black pepper. Cook slowly over low heat until onions are nicely caramelized.
• Meanwhile, quarter, stem and seed the bell pepper, being sure to cut away any white pith. Place the pepper quarters skin side up under the broiler for about 5 minutes, or until the skin is beginning to char. Remove peppers to a closed container or a bowl with a plate across it. Once cool enough to handle, slough off the skin and dice the pepper.
• Squeeze as much moisture out of the thawed spinach as possible. In a wide bowl, combine spinach, cilantro, caramelized onion, diced roasted pepper and any collected pepper juices until evenly mixed. Gently stir in feta.
• In a separate bowl or small pitcher, whisk together eggs and milk. If desired, add a tablespoon of grainy mustard or a teaspoon of prepared horseradish, along with additional ground black pepper, into the custard.
• Spray a large deep lidded casserole with cooking spray. Spray the edges of the lid as well. Spread half of the bread cubes across the bottom. Arrange spinach mixture over bread to cover, all the way out to the edges. Top spinach with shredded cheese and then remaining bread cubes.
• Slowly pour the custard mixture evenly over the strata, moving in concentric circles. Cover strata and refrigerate at least one hour and up to one day.
• Preheat oven to 350 degrees. Bake strata, covered, 30 minutes. Remove lid and continue to bake 20-25 minutes, or until golden. Remove from oven and allow to stand 5 - 10 minutes.