From “The Best Skillet Recipes,” by the editors of Cook’s Illustrated (America’s Test Kitchen). Visit for more. Serves 4-6, or 2-3 with leftovers.
Ingredients
6 large eggs
1 1/2 cups whole milk
1 teaspoon minced fresh thyme leaves
Ground black pepper
4 ounces Gouda cheese, shredded (about 1 cup)
4 tablespoons ( 1/2stick) unsalted butter
1 medium onion, minced
1/2 teaspoon salt
5 slices high-quality white sandwich bread, cut into 1-inch squares
2 medium garlic cloves, minced or pressed (about 2 teaspoons)
One 10-ounce package frozen chopped spinach, or about 1 1/4cups cooked fresh spinach, squeezed dry
Directions
Adjust an oven rack to the middle position and heat the oven to 425 degrees. Whisk the eggs, milk, thyme, and 1/4 teaspoon pepper together, then stir in the cheese and set aside.
Melt the butter in a 10-inch ovensafe nonstick skillet over medium-high heat. Add the onion and salt and cook until the onion is softened and lightly browned, about 6 minutes.
Add the bread and, using a rubber spatula, carefully fold the bread into the onion mixture until evenly coated. Cook the bread, folding occasionally, until lightly toasted, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
Off the heat, fold in the egg mixture and spinach until slightly thickened and well combined with the bread. Gently press on the top of the strata to help it soak up the egg mixture. Transfer skillet to the oven and bake until the edges pull away slightly from the sides of the pan, about 12 minutes. Let rest before serving.
