- Prep time
- 20 minutes PT20M
- Cook time
- 50–55 minutes PT55M
- 8–10 servings
Starring a variety of veggies plus buttery croissants and two kinds of cheese, this simple strata is a surefire way to make your morning amazing.
- ½ pound fresh spinach
- 1 tablespoon water
- 1 tablespoon vegetable oil
- 1 cup onion, small diced
- 3 cups cremini mushrooms, small diced
- 8 eggs
- 1 cup heavy cream, half and half or milk
- 4 ounces Swiss cheese, grated
- ½ cup scallions, bias cut
- 4 cups croissants, 1-inch diced
- ¼ cup grated Parmesan cheese
Heat a large sauté pan on medium heat. Add the spinach and water and cover with a lid until just wilted. Remove spinach to a strainer and cool. When cool enough to handle, press any excess moisture out of the spinach with a towel and reserve.
Heat a sauté pan on medium heat. Add the vegetable oil and then the onions. Sauté for 5–7 minutes, until caramelized. Add the mushrooms and cook until all of the moisture has evaporated and mushrooms are beginning to brown. Remove from the pan and reserve.
Heat oven to 325°F.
Mix eggs, cream, Swiss cheese and scallions with the diced croissant. Add the wilted spinach, sautéed onions and mushrooms and toss to combine.
Spoon mixture into a 10-inch round casserole dish or similarly sized baking dish and top with grated Parmesan. Bake for 40–45 minutes, until golden brown and internal temperature reaches 150°F.