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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
6 tbsp unsalted butter
1/2 cup chopped onion
4 oz button mushrooms, thinly sliced
2 lbs fresh spinach, stems removed, blanched and chopped
2 tbsp chopped fresh basil
Salt and freshly ground black pepper to taste
5 large eggs
4 cups half-and-half or milk
2 Basil Pesto focaccia, cut in half to make 4 rounds
1 cup shredded mozzarella
1/2 cup grated Parmesan
Over medium-high heat, melt 1 tablespoon of the butter in a large skillet. Add onions and mushrooms and saute until soft, 4 to 5 minutes. Stir in the spinach, basil, salt and pepper. Cool the mixture.
In a large bowl, mix eggs well with a whisk. Whisk in half-and-half, salt and pepper.
Grease a 13x9 inch baking dish. Line the bottom of the dish with focaccia pieces cut to fit snugly (place cut side up). Spread the vegetable mixture over the focaccia and top with mozzarella and Parmesan. Pour the egg mixture over all. Top with remaining focaccia, press pieces gently into the egg mixture and dot top with remaining butter. Cover and refrigerate overnight or for at least 2 hours.
Preheat oven to 350. Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the baking dish. Bake until browned on top, about 50 to 60 minutes. Let stand for 5 minutes before cutting. Serves 6
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BASIL PESTO FOCACCIA STRATA
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
6 tbsp unsalted butter
1/2 cup chopped onion
4 oz button mushrooms, thinly sliced
2 lbs fresh spinach, stems removed, blanched and chopped
2 tbsp chopped fresh basil
Salt and freshly ground black pepper to taste
5 large eggs
4 cups half-and-half or milk
2 Basil Pesto focaccia, cut in half to make 4 rounds
1 cup shredded mozzarella
1/2 cup grated Parmesan
Over medium-high heat, melt 1 tablespoon of the butter in a large skillet. Add onions and mushrooms and saute until soft, 4 to 5 minutes. Stir in the spinach, basil, salt and pepper. Cool the mixture.
In a large bowl, mix eggs well with a whisk. Whisk in half-and-half, salt and pepper.
Grease a 13x9 inch baking dish. Line the bottom of the dish with focaccia pieces cut to fit snugly (place cut side up). Spread the vegetable mixture over the focaccia and top with mozzarella and Parmesan. Pour the egg mixture over all. Top with remaining focaccia, press pieces gently into the egg mixture and dot top with remaining butter. Cover and refrigerate overnight or for at least 2 hours.
Preheat oven to 350. Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the baking dish. Bake until browned on top, about 50 to 60 minutes. Let stand for 5 minutes before cutting. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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