Caramelized Onion, Spinach and Gruyere Strata with Sauteed Cherry Tomatoes

IngridStevens
Caramelized Onion, Spinach and Gruyere Strata with Sauteed Cherry Tomatoes
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Description

Food Network: Bobby Flay

Ingredients

  • 6 cups french bread (cubed day-old)
  • 2 tablespoons unsalted butter (plus more for the baking dish)
  • 1 tablespoon canola oil
  • 2 spanish onion (large, halved and thinly sliced)
  • 1 teaspoon sugar
  • ground pepper
  • 10 ounces frozen chopped spinach (thawed and squeezed dry)
  • 10 large eggs
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 cups grated Gruyère cheese (about 8 oz)
  • 2 teaspoons dijon mustard
  • 1 tablespoon chopped fresh thyme (finely)
  • 1/8 teaspoon grated nutmeg (freshly)
  • tomatoes
  • 3 tablespoons canola oil
  • 2 pints cherry tomatoes
  • ground pepper
  • 3 tablespoons chopped fresh chives

Directions

  1. Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
  2. Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
  3. In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
  4. Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
  5. Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.

NutritionView more

610Calories
Sodium28%DV660mg
Fat65%DV42g
Protein51%DV26g
Carbs11%DV34g
Fiber12%DV3g

PER SERVING *

Calories610Calories from Fat380
% DAILY VALUE*
Total Fat42g65%
Saturated Fat20g100%
Trans Fat
Cholesterol360mg120%
Sodium660mg28%
Potassium600mg17%
Protein26g51%
Calories from Fat380
% DAILY VALUE*
Total Carbohydrate34g11%
Dietary Fiber3g12%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.