When I told Joe that we were having egg strada for dinner he looked at me sideways, not quite sure what I was talking about. Without good bread around, I didn’t bother putting together anything like this because, well, what’s the point?
Since I’ve been baking up a gluten-free bread storm, I decided that it’s high time to start making some of those dishes that before now I just couldn’t. And, there’s so much bread at our house I had to do something with it.
If you’ve been baking bread, too, I suggest you whip up this dish. It took me about 20 minutes to put the entire thing together. It rests in the refrigerator for at least 4 hours or overnight, so it’s a perfect make ahead dish.
The first thing Joe said when I pulled it out of the oven was, “Honey, this dish is gorgeous.”
The taste? Perfect. Sneaking some mushrooms and spinach into the dish add nutrition, color, and texture. I love fresh ground nutmeg, and in this dish it adds just enough flavor to tie the entire dish together.
Make this gluten-free egg strada for breakfast, brunch, or dinner. You’ll have happy diners whenever you decide to serve it.
This is also my submission to Go Ahead Honey, It’s Gluten-Free, which is hosted this month by Maggie from She Let Them Eat Cake. Stop by and check out Maggie’s post t0 find out how you can participate.
Other Gluten-Free Anytime Dishes:
- Pasture Raised Egg Omelet with Spinach & Sweet Potato Hash Browns from Gluten-Free, Dairy-Free, Sugar-Free
- Asparagus & Prosciutto Quiche from Celiacs in the House
- Eggs Benedict Strada from Simply…Gluten-Free
- Eggs Poached in Curried Tomatoes with Quinoa from SS&GF
Serves: 4 - 6 servings
- 1 tablespoon extra virgin olive oil
- ½ medium onion, diced
- 1 clove garlic, grated on a microplane
- 2 cups sliced cremini mushrooms
- 4 ounces fresh baby spinach
- 4 – 5 slices gluten-free bread, about 5 cups
- 1 cup low-fat milk
- ½ cup ricotta cheese (I used my homemade ricotta)
- ½ cup freshly grated Parmesan cheese
- 5 extra-large eggs, lightly beaten
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
- Lightly spray a 9 x 9 baking dish (2-quart) with cooking oil.
- Heat the olive oil over medium low heat in a large, non-stick sautee pan. Add the onion and cook until soft, about 5 – 8 minutes. Add the garlic and cook for one minute, until fragrant. Stir in the mushrooms and cook until soft, then add half of the spinach and stir until it begins to wilt. Add the remaining spinach and cook until it’s wilted. Take off the heat and set aside.
- Cube the bread and place it in the prepared baking dish. Add the cooked vegetables and toss lightly to combine.
- In a separate bowl, whisk the ricotta into the milk. Add the Parmesan cheese, eggs, salt, pepper, nutmeg and whisk to combine. Pour the egg mixture over the bread. Cover and refrigerate for four hours or overnight.
- Preheat the oven to 350F. Bake for 45 – 55 minutes, until the strada is puffed and golden brown and a knife inserted in the center comes out clean. You can also test doneness with an instant read thermometer – it should reach 165F in the center.