Giada's Spinach Pancetta Strata

Olive Oil, 1 tbsp (remove)
Chabaso Olive Oil Ciabatta, 8 serving (remove)
Egg, fresh, 1 medium
*Boars Head Pancetta, 4 oz
Spinach, frozen, 1 package (10 oz) yields
Onions, raw, 1 small
Garlic, 2 clove
Parmesan Cheese, grated, .5 cup
Milk, 3.25%, 3 cup

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.



Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.

Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.

Preheat the oven to 350 degrees F.

Number of Servings: 10

Recipe submitted by SparkPeople user CINCHYBELL2.