Yield: 6-8 servings
In a large 12-inch sauté pan, set on medium high heat, add canola oil. Add onions and sauté for 3-5 minutes or until translucent. Add diced ham and continue to sauté for 3 minutes. Add baby spinach, season with salt, toss cook until spinach wilts. Transfer ingredients to a bowl and set aside.
In a large mixing bowl add eggs and whisk together with the half and half, white pepper and nutmeg.
Yield: 6-8 servings
In a large 12-inch sauté pan, set on medium high heat, add canola oil. Add onions and sauté for 3-5 minutes or until translucent. Add diced ham and continue to sauté for 3 minutes. Add baby spinach, season with salt, toss cook until spinach wilts. Transfer ingredients to a bowl and set aside.
In a large mixing bowl add eggs and whisk together with the half and half, white pepper and nutmeg.
In a second large bowl, add the cubed bread, the cooked onion, ham, spinach, and the two shredded chesses, toss together. Pour the egg and cream over the bread mixture. Gently mix all ingredients so that the bread soaks up the liquid.
Transfer mixture to a 7 x 11 inch baking dish. Cover with plastic wrap and refrigerate over night.
In the morning, pre-heat oven to 325° F. Remove strata from refrigerator, and discard plastic wrap. Place baking dish in middle rack of oven and let cook about 20 minutes. Rotate baking dish and cook another 20-25 minutes or until top is browned and the strata is cooked through.
Remove from oven and let cool 5 minutes, serve
