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Italian Pancetta Strata
1/3 pound pancetta, finely chopped
4 tablespoons butter
1 medium sweet onion, chopped
2 cups fresh mushrooms, sliced
3 cups fresh spinach, chopped
10 large eggs
1 cup heavy whipping cream
1/2 teaspoon salt and 1/2 teaspoon fresh ground pepper
8 ounces mascarpone cheese
1 cup shredded mozzarella cheese
1/2 cup shredded Asiago cheese
Optional (Apricot Reserves)
3 tablespoons fresh basil, chopped
How To Make
In a large skillet, saute pancetta until crisp, stirring. May need to add a little butter to pan. Remove with slotted spoon and keep drippings in pan. Add 1 tablespoon butter and heat. Add onion, cook until tender about 6 minutes. Transfer onion to bowl.
Add rest of the butter and saute mushrooms, cook 3 minutes and then add spinach and cook for a minute. Mix together pancetta, mushrooms, spinach, onions together in a bowl and add to a greased 13 by 9 inch pan.
Beat the eggs, cream, salt and pepper until blended. Beat in mascarpone cheese and blend. Pour into 13 by 9 inch pan and top with mozzarella and Asiago cheese. (If you want the Apricot preserves, you would add on top)
Bake for 40 minutes. Let sit about 5 minutes before serving to set.