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Ricotta & Spinach Brunch Strata

Ricotta & Spinach Brunch Strata

10 min Prep Time

1 hr 13 min Cook Time

1 hr 23 min Total Time

8 Servings

460 Calories

32g Carbohydrates

28g Total Fat

20g
Ingredients
  • 1 loaf rustic bread, cut into 1-inch cubes
  • 2 Tbsp. unsalted butter (plus more for greasing)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 cups spinach (fresh or frozen and thawed)
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 2 tsp. chopped fresh thyme
  • 6 large eggs
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 ½ cups ricotta
  • 1 ½ cups shredded mozzarella
  • ½ cup shredded Parmesan cheese
  • 2 Tbsp. chopped fresh parsley (for garnish)
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease a 9x13-inch baking dish well with butter and set aside.
  3. Line a separate baking sheet with parchment.
  4. Spread the bread cubes in an even layer onto the prepared baking sheet and bake until golden-brown and lightly toasted, about 5–8 minutes.
  5. Remove from the oven and transfer to the prepared baking dish in an even layer.
  6. In a large skillet over medium heat, melt the butter.
  7. Add the onion and cook until softened, about 5 minutes.
  8. Add the spinach, salt, pepper and thyme and cook until the spinach is wilted and most liquid evaporates, about 3–4 minutes.
  9. Add the garlic and cook until fragrant, about 1 minute.
  10. Remove from the heat and let the mixture cool slightly.
  11. In a separate small bowl, combine the ricotta and the spinach mixture until all ingredients are evenly distributed.
  12. In a medium bowl, whisk together the eggs, milk and cream until you have a smooth custard.
  13. Fold in the mozzarella, Parmesan cheese and half of the ricotta mixture until smooth.
  14. Pour the custard mixture over the bread cubes in the prepared baking dish, pressing down gently to soak the bread evenly.
  15. Let the mixture soak for at least 15 minutes.
  16. Dollop with the remaining ricotta mixture and bake the strata uncovered until golden-brown and the custard is set, about 50–55 minutes.
  17. Garnish with parsley and serve.
NUTRITION FACTS

PER SERVING

Calories: 460
Protein: 20g
Carbohydrate: 32g
Fiber: 2g
Total Fat: 28g
Saturated Fat: 15g
Cholesterol: 175mg
Calcium: 360mg
Sodium: 610mg
Sodium: 6g

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