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Spinach and Caramelized Onion Strata

Shakespeare asked, “What's in a name?” We often ask the same thing – about recipe names.

Call it a strata, egg casserole or breakfast casserole – all are correct. But each name might mean something different in different parts of the country or even in the same family.

Basically, it's a heavenly casserole combination of eggs, cheese and bread – baked to perfection.

The one thing everyone will agree on? Our recipe is easy. It takes less than 20 minutes to assemble, and anyone can master it. The only skill required is cooking an onion.

It's also flexible. Prepare the dish up to 24 hours ahead or just a few hours before baking and you'll have enough to serve 10 at a buffet breakfast. And who is not enticed by the combination of caramelized onion, spinach and Swiss cheese?

Borrowing from Shakespeare once again, we can agree emphatically that what we call a strata by any other name would taste as delicious.

Serve Spinach and Caramelized Onion Strata with sliced fruit and coffee.

Spinach and Caramelized Onion Strata

Makes 10 servings

• 1 tablespoon olive oil
• 2 large onions (for 2 cups chopped pieces)
• 2 packages (10 ounces each) frozen chopped spinach
• 8 eggs
• 3 cups milk
• 3 cups shredded Swiss cheese (divided use)
• 1 loaf French bread (12 ounces, for 8 cups cubes)
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Heat the oil in a 10-inch skillet over medium heat. Meanwhile, peel and coarsely chop the onions, adding them to the skillet as you chop. Cook, stirring occasionally over medium heat, until soft and caramelized, about 7 minutes.

While the onions are cooking, place the spinach on a microwave-safe plate and cook on high power for 3 minutes, or until thawed well. (Some ice crystals may remain. That's OK.) Place the defrosted spinach in a colander and press to remove as much water as possible. Leave to drain.

In a large bowl, crack the eggs and add the milk and 1 cup of the cheese. Add the drained spinach. Whisk to mix well.

Spray a 13-by-9-inch glass casserole dish with cooking-oil spray. Cut the bread into 1-inch cubes and place them in the dish. When the onions are caramelized, toss them with the bread cubes, making sure to combine well. Slowly pour the egg mixture over the bread cubes and onions. Press the bread cubes down into the egg mixture, making sure they are completely soaked. Sprinkle the remaining cheese over the casserole, add salt and pepper, and cover tightly with plastic wrap. Refrigerate for at least 4 hours or overnight.

Preheat the oven to 350 degrees. Bake the casserole for 1 hour, or until hot and bubbling along the edges. Remove from the oven and let rest for 5 minutes. Cut into squares and serve.

Start to finish: 20 minutes preparation, 4 hours to overnight refrigeration, 1 hour unattended baking time

Per serving: 348 calories (39 percent from fat), 15 g fat (7 g saturated), 200 mg cholesterol, 22 g protein, 29 g carbohydrates, 2 g dietary fiber, 653 mg sodium.

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