HAM, FONTINA AND SPINACH STRATA (CANMORE)

HAM, FONTINA AND SPINACH STRATA (CANMORE) image

Number Of Ingredients 12

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1 large baguette
1/4 c melted butter
2 T. olive oil
2 medium oions, chopped
1 lb. piece of ham, cut into 1/2" cubes
4 large eggs
4 cups milt
1 tsp. salt
1/4 tsp grated nutmeg
pepper
6 cups fresh spinach coursely chopped (2 med. bunches)
3/4 lb Fontina or Gruyere cheese, grated

Steps:

Preheat broiler. Cut baguette diagonall into 3/4" thick slices. Brush both sides with butter and toast on baking sheet 3" from heat until golden, about 30 seconds each side. Heat oil in large frying pan over med-high heat. Add onions and stir until golden. Add ham and saute until lightly browned. Set aside. In large bowl whisk together eggs, milk, salk, nutmeg and pepper. Add toasted bread and toss gently. Transfer saturated bread to shallow 3 quart (3 L) casserole, slightly overlapping slices. Place spinach and ham mixture between slices. Pour remaining egg misture over all. Spinkle cheese over strata, lifting slices with spatula to allow cheese to fall between all slices. Preheat over to 350 degrees. Bake strat in middle of over for 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set. This can be assembled a day ahead. Cover and refrigerate. Serves 6 - 8 for brunch or dinner. Year of the Best.