Do bacon over TJ’s pancetta.
Do more than 4oz of either.
Cook in bacon grease if present.
More nutmeg.
More cheese if you want.

master

Get Spinach and Pancetta Strata Recipe from Food Network

Ethan Mick

Spinach and Pancetta Strata

olive oil

ounces thinly sliced pancetta, coarsely chopped

small onion, chopped

(10-ounce) box chopped frozen spinach, thawed, squeezed dry

garlic cloves, minced

salt

freshly ground black pepper

freshly grated nutmeg

cubed Italian bread, from a 1-pound loaf

finely grated Parmesan

whole milk

large eggs

oven

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.

Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.

Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.

Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.