Ingredients:
- 1 Tbsp. olive oil, plus more for the pan
- 1 small onion, chopped
- 8 oz. fresh mushrooms
- 10 oz. bag frozen chopped spinach, thawed and squeezed dry
- 1 garlic clove, finely chopped
- 1/2 cup sun-dried tomatoes in oil, chopped, plus 2 tablespoons oil from the jar
- 1 1/2 tsp. kosher salt, divided
- 1 tsp. black pepper, divided
- 6 packed cups torn baguette or Italian bread (about 12 oz.)
- 2 cups shredded mozzarella cheese
- 3/4 cup crumbled feta cheese
- 10 large eggs
- 3 cups whole milk
Directions:
- Lightly oil the bottom and sides of a 9-by-13-inch baking dish. Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the onion and mushrooms. Cook, stirring, until softened and golden, 3 to 4 minutes. Add the spinach, garlic and sun-dried tomato oil. Cook, stirring, until the spinach is dry and combined, 2 to 3 minutes. Remove from the heat and stir in the chopped sun-dried tomatoes and ½ teaspoon each salt and pepper.
- Spread half of the bread pieces in the prepared baking dish. Top with half of the spinach mixture, then half of each of the mozzarella and feta. Repeat the layers.
- Whisk together the eggs, milk and remaining salt and pepper in a large bowl until combined. Pour the egg mixture into the baking dish and gently press down on the bread to submerge it. Cover with foil and refrigerate overnight.
- When you’re ready to bake the strata, preheat oven to 325 F. Remove dish from the refrigerator and uncover.
- Bake until the strata is puffed all over and set, 1 hour 10 minutes to 1 hour 15 minutes.
- Let it stand for about 10 minutes before serving.
