Egg Strada with Mushrooms, Spinach, & Cheese
The recipe Egg Strada with Mushrooms, Spinach, & Cheese can be made in around 45 minutes. One serving contains 226 calories, 14g of protein, and 12g of fat. This recipe serves 6. For $1.03 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 145 people found this recipe to be flavorful and satisfying. If you have eggs, kosher salt, bread, and a few other ingredients on hand, you can make it. It works well as a side dish. It is brought to you by Simply Sugar and Gluten Free. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is pretty good. If you like this recipe, you might also like recipes such as Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing Topped with a Hard Boiled Egg, Egg and Hash Brown Casserole with Spinach and Mushrooms, and Savory Egg Casserole with Potatoes, Mushrooms and Spinach.
Servings: 6
Ingredients:
4 ounces fresh baby spinach
1/4 teaspoon freshly ground black pepper
4 – 5 slices gluten-free bread, about 5 cups
2 cups sliced cremini mushrooms
5 extra-large eggs, lightly beaten
1 tablespoon extra virgin olive oil
1 clove garlic, grated on a microplane
1/2 teaspoon kosher salt
1 cup low-fat milk
1/4 teaspoon freshly grated nutmeg
1/2 medium onion, diced
1/2 cup freshly grated Parmesan cheese
1/2 cup ricotta cheese (I used my homemade ricotta)
Equipment:
baking pan
frying pan
whisk
bowl
oven
kitchen thermometer
knife
Cooking instruction summary:
Lightly spray a 9 x 9 baking dish (2-quart) with cooking oil.Heat the olive oil over medium low heat in a large, non-stick sautee pan. Add the onion and cook until soft, about 5 – 8 minutes. Add the garlic and cook for one minute, until fragrant. Stir in the mushrooms and cook until soft, then add half of the spinach and stir until it begins to wilt. Add the remaining spinach and cook until it’s wilted. Take off the heat and set aside.Cube the bread and place it in the prepared baking dish. Add the cooked vegetables and toss lightly to combine.In a separate bowl, whisk the ricotta into the milk. Add the Parmesan cheese, eggs, salt, pepper, nutmeg and whisk to combine. Pour the egg mixture over the bread. Cover and refrigerate for four hours or overnight.Preheat the oven to 350F. Bake for 45 – 55 minutes, until the strada is puffed and golden brown and a knife inserted in the center comes out clean. You can also test doneness with an instant read thermometer – it should reach 165F in the center.
Step by step:
1. Lightly spray a 9 x 9 baking dish (2-quart) with cooking oil.
2. Heat the olive oil over medium low heat in a large, non-stick sautee pan.
3. Add the onion and cook until soft, about 5 – 8 minutes.
4. Add the garlic and cook for one minute, until fragrant. Stir in the mushrooms and cook until soft, then add half of the spinach and stir until it begins to wilt.
5. Add the remaining spinach and cook until it’s wilted. Take off the heat and set aside.Cube the bread and place it in the prepared baking dish.
6. Add the cooked vegetables and toss lightly to combine.In a separate bowl, whisk the ricotta into the milk.
7. Add the Parmesan cheese, eggs, salt, pepper, nutmeg and whisk to combine.
8. Pour the egg mixture over the bread. Cover and refrigerate for four hours or overnight.Preheat the oven to 350F.
9. Bake for 45 – 55 minutes, until the strada is puffed and golden brown and a knife inserted in the center comes out clean. You can also test doneness with an instant read thermometer – it should reach 165F in the center.
Nutrition Information:
covered percent of daily need
