All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 4
Showing 1-4 of 4
Sort by:
SELECT
By foodrevue
Binghamton, NY
on March 30, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very good recipe. I wasn't thrilled with the spinach, but it was still good. (it better be with good friends that don't mind seeing each other with spinach in their teeth Quick tips. Toss cherry tomatoes with a little olive oil, salt and pepper put on a baking sheet and put in the oven with the strata for the last 1/2 hour or just until they burst. For the strata, I mix everything in a large bowl, let it sit for 5 minutes or so, and then pour into the baking dish. Also, your best test for doneness of a frittata, bread pudding, or strata is to watch for an even puff or dome over the whole dish. If the middle is flat or a little sunken, it isn't done. Saving a little grated cheese to put on top when serving isn't a bad idea either. Like Ps, I prefer a frittata or a Spanish strata with sausage and roasted peppers. It's all good.
By Psbarnard
Naperville, lL
on March 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Good - I also used fresh spinach - the tomatoes are a must - but this recipe isn't as good as his frittata topped with ricotta. That one is a keeper.
By mestrits
Chicago
on January 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Came out amazing. Got big and fluffy puffy.
Best tip:
Rather than gruyere i had a brick of Dubliner ($6 at Costco for a huge block, kinda a mix of cheddar/Parm. Great cheese for the price and will be my Go To for egg casserole now.
Full disclosure
i didn't have frozen spinach and used two handfuls of fresh spinach chopped. I sauteed the onions in an iron skillet and when I turned off the heat i threw the spinach on top of the onions (and I had added garlic and covered with a lid to wilt while i did the eggs etc...
didnt toast bread, used stale thin slice french bread
i used a small carton of whipping cream
the recipe leaves out the step where you combine the onion and egg, so i stirred it into the pan after soaking the bread.
didn't have tomatoes, used Chalula hot sauce, not that it really need it. ...sausage next time or a bacon crumble on top
By lprude
on November 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Received rave reviews, however, I added sauteed mushrooms and much less liquid. The mushrooms added more depth of flavor.