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Cheddar, Ham and Spinach Strata
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| Ingredients: | |
| 3 tablespoons | unsalted butter, plus more for greasing pan |
| 1 | onion, finely chopped |
| 1 10-oz. package | frozen spinach, thawed, squeezed dry and chopped |
| 1 1/2 teaspoons | salt |
| 6 ounces | ham, chopped |
| 12 ounces | grated low-fat Cheddar, (3 cups) |
| 1 large | Italian or French bread, (about 1 lb.), cut into 1/2-inch-thick slices |
| 10 large | eggs |
| 1 tablespoon | Dijon mustard |
| 3 cups | half-and-half |
Preparation:
Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in spinach and 1/2 tsp. salt and heat through. Stir in ham; let cool.
Set aside 1 cup cheese, cover and refrigerate. Butter a 9-by-13-inch baking dish. Cover bottom with a layer of bread. Cover bread with half of spinach mixture, then half of remaining cheese. Repeat with remaining bread, spinach and cheese.
Whisk together eggs, mustard, remaining salt and half-and-half in a bowl. Pour over strata. Press down with a spatula. Cover and refrigerate at least 6 hours or overnight.
Uncover strata and bring to room temperature. Preheat oven to 350°F. Sprinkle with reserved cheese and bake until set in center, 50 to 60 minutes. Let stand 5 minutes, cut into squares and serve.
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