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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 14 lb pancetta, diced small
- 1 12 cups frozen chopped spinach, thawed not drained
- 12 teaspoon olive oil
- 12 cup white onion, diced
- 12 teaspoon italian seasoning
- 1 loaf ciabatta, cubed (1 lb)
- 7 eggs
- 1 cup fat-free half-and-half
- 1 34 cups milk
- 12 cup parmesan cheese
- salt and pepper
Method
- In a pan, sautee pancetta until it gets crispy and remove from pan, leaving the juices.
- in that same pan, sautee onion and italian seasoning with olive oil for 5 minutes, then add spinach and continue cooking for 5 more minutes.
- In a large bowl, combine eggs and milk and parmesan cheese with a whisk.
- Add 1/2 of the cubed bread to a greased 9x13 pan.
- Cover with half of the spinach mixture and repeat.
- Pour the egg mixture of ver the entire dish and press down with your hands.
- cover with plastic wrap and set in the fridge for 2 hours -- or up to a day.
- Bake at 350 for 40 minutes.
