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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 382.0
  • Total Fat: 20.5 g
  • Cholesterol: 268.1 mg
  • Sodium: 1,055.1 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 25.1 g

View full nutritional breakdown of spinach and Ham Strata calories by ingredient
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spinach and Ham Strata

Submitted by: CFMOSS

Introduction

This a really good basic recipe adapted from one in usaweekend several years ago - I actually used low fat half and half, but couldn't find its calculations on here and threw out the container so the recipe I made had maybe 10 more calories per serving. Big servings which makes the calories not quite so bad. This a really good basic recipe adapted from one in usaweekend several years ago - I actually used low fat half and half, but couldn't find its calculations on here and threw out the container so the recipe I made had maybe 10 more calories per serving. Big servings which makes the calories not quite so bad.
Number of Servings: 12

Ingredients

    1 pound finely cubed ham
    1 pound of steamed fresh spinach (large chop)
    1 quart low fat or fat free half and half
    1 dozen eggs
    12 slices fluffy white bread (that's what the original recipe called for and it makes for a nice strata)
    12 oz extra-sharp cheddar (about 3 cups)
    1/2 cup thinly sliced green onions (about 3)
    Original recipe called for a tsp of salt - I passed and the cheese has more than enough flavor. Add pepper to taste.

Directions

Mix together half and half and eggs (and salt and pepper if you are using them.) Spray 9x13 baking dish with nonstick spray. Line bottom of pan with 6 slices of bread (if the crusts line the edge of the pan it makes for a nice firm edge). Scatter half of ham and spinach over bread. sprinkle with half of the green onions and cheese. Pour about 3 cups of half and half/egg mixture over first layer (I like to put about 1/2 cup over each piece of bread.) Repeat layer (6 pieces of bread, ham, spinach, green onions, and cheese) Pour remaining egg/half and half mixture over layer (again I like to pour by half cups over each piece of bread - it seems to distribute it more evenly). Cover with plastic wrap and make sure everything is submerged in the liquid. Refrigerate overnight. In morning, pull out of refrigerator to bring to room temperature or to take the chll off. Preheat oven to 325. Use middle rack. Bake about 50 minutes until custard is set (it almost always takes longer than that for me). Turn on broiler and broil until it looks pretty (brown and puffy). Watch carefully!!!! Let stand for 8 - 10 minutes and serve. (I usually need lots of standing time to let the liquid absorb in - sometimes I even let it cook a little longer in the oven to firm it up more - your choice). Cut into 12 pieces - they are quite large and filling.

Number of Servings: 12

Recipe submitted by SparkPeople user CFMOSS.






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