Ham Fontina And Spinach Strata Canmore Food

HAM, SPINACH AND FONTINA (OR GRUYERE) STRATA

Steps:

• Preheat broiler. Cut baguette diagnoally into 3/4" thick slices. Brush both sides with butter and toast on baking sheet 3" from heat until golden, about 30 seconds each side.
• Heat oil in frying pan over medium-high heat. Add onions and stir until golden. Add ham and saute until lightly browned. Set aside.
• In large bowl whisk together eggs, milk, salt, nutmeg and pepper. Add toasted bread and toss gently. Transfer saturated bread to shallow 3 quart casserole, slightly overlapping slices. Place spinach and ham mixture between slices. Pour remaining egg mixture over all.
• Sprinkle cheese over strata, slightly lifting baguette slices with a spatula to allow cheese to fall between all slices. Preheat oven to 350°F Bake strata in middle of oven for 45 minutes to 1 hour, or until puffed and edges of bread are golden and eggs are set.

HAM, MUSHROOM, & SPINACH STRATA

Steps:

• Spray a 9"x11" dish with cooking spray.
• In a large skillet, heat olive oil; add onion and garlic. Cook for 3 minutes.
• Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 8 minutes. Set aside.
• In a medium bowl, whisk together eggs, half and half, sour cream, and remaining salt & pepper. Mix in the cream cheese.
• In the dish, layer half of the bread slices, 3/4 cup shredded cheese, half of the ham, half of the spinach, and half of the mushroom mixture. Slowly pour half of the egg mixture over this.
• Repeat layers with bread, 3/4 cup cheese, ham, spinach, mushroom mixture, and egg mixture.
• Top with remaining 1/2 cup shredded cheese.
• Cover and refrigerate for 1 hour or overnight.
• Let come to room temperature. Preheat oven to 350 degrees.
• Uncover and bake for 45 minutes. Let cool 15 minutes before serving.
• Note: If using a 9"x13" dish, you may need to add more mushrooms and spinach, and maybe bake a little longer.

FRITTATA WITH HAM AND SPINACH

Steps:

• Preheat oven to 350 degrees. In a bowl, whisk eggs, ricotta, and chopped ham; season with coarse salt and ground pepper. In a medium ovenproof nonstick skillet, heat oliveoil over medium. Add baby spinach; cook until wilted. Stir in egg mixtureand cook until edge sets, 1 minute. Transferskillet to oven. Cook frittata until center is set, 15 minutes. Invert frittata onto a plate to serve.

HAM AND FONTINA SANDWICH

Steps:

• Spread 1 teaspoon mustard on one side of each slice of bread. Top one of the slices with watercress, cheese, and ham. Top with remaining slice of bread, mustard side down, to form a sandwich.

HAM, FONTINA, AND SPINACH BREAD PUDDING

Steps:

• Preheat broiler.
• Diagonally cut baguette crosswise into 3/4-inch-thick slices and brush both sides with butter. Toast on a baking sheet under broiler 3 inches from heat until golden, about 30 seconds on each side.
• Preheat oven to 350°F.
• Sauté onions in oil in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until golden. Add ham and sauté, stirring occasionally, until ham is lightly browned.
• Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to taste. Add toasted bread and toss gently. Transfer bread as saturated to a shallow 3-quart casserole, slightly overlapping slices. Add any remaining egg mixture.
• Tuck spinach and ham between slices, reserving a little ham to sprinkle over top. Sprinkle cheese over pudding, lifting slices with a spatula to allow some to fall between them. Sprinkle reserved ham over pudding and bake in middle of oven 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set in middle.

HAM, SPINACH, AND CHEESE STRATA

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add spinach, bell peppers and leeks; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.
• In baking dish, layer the ham, the spinach mixture, 1 cup of the Cheddar cheese and the bread. In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended and pour over bread. Sprinkle with remaining Cheddar cheese and the Italian cheese blend. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours (overnight is great).
• Heat oven to 325°F Bake loosely covered 40 minutes. Uncover; bake about 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.

SPINACH-AND-FONTINA STRATA

Steps:

• Heat oil in a large saute pan over medium heat until shimmering. Add onion and 1/2 teaspoon salt, and saute until translucent, about 3 minutes. Fill pan with as much spinach as will fit; cook, stirring, adding remainder a handful at a time as space allows. When all the spinach is wilted, stir in pepper and nutmeg. Drain spinach in a sieve. When cool enough to handle, squeeze excess moisture from spinach by hand.
• Butter a 3-quart baking dish. Place a third of the bread in a single layer in dish. Top with half the spinach mixture and a third of the cheeses. Repeat layering with a third of the bread, remaining spinach mixture, and a third of the cheeses, then top with remaining bread.
• Whisk together 6 eggs, 2 cups milk, and remaining 1/2 teaspoon salt, and carefully pour over bread. Cover with parchment, and gently press down with hands until egg mixture soaks through top of bread. Cover parchment with foil, and refrigerate at least 8 hours and up to 2 days.
• Preheat oven to 350 degrees. Meanwhile, remove strata from refrigerator, uncover, and let stand 30 minutes. Whisk together remaining 2 eggs and 2/3 cup milk, and pour over strata, gently pressing between layers of bread with a spoon or spatula to ensure that egg mixture seeps to bottom. Sprinkle with remaining cheeses. Bake until puffed and golden brown in places, 45 to 50 minutes. Let cool 15 minutes before serving.

HAM, FONTINA AND SPINACH STRATA (CANMORE)

Steps:

• Preheat broiler. Cut baguette diagonall into 3/4" thick slices. Brush both sides with butter and toast on baking sheet 3" from heat until golden, about 30 seconds each side. Heat oil in large frying pan over med-high heat. Add onions and stir until golden. Add ham and saute until lightly browned. Set aside. In large bowl whisk together eggs, milk, salk, nutmeg and pepper. Add toasted bread and toss gently. Transfer saturated bread to shallow 3 quart (3 L) casserole, slightly overlapping slices. Place spinach and ham mixture between slices. Pour remaining egg misture over all. Spinkle cheese over strata, lifting slices with spatula to allow cheese to fall between all slices. Preheat over to 350 degrees. Bake strat in middle of over for 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set. This can be assembled a day ahead. Cover and refrigerate. Serves 6 - 8 for brunch or dinner. Year of the Best.