Skillet Strata with Spinach and Smoked Mozzarella

Source: Adapted from Cook's Illustrated's The Best 30-Minute Recipe
The original recipe is listed at the end of this post.

Serves 6-8.

1 tablespoon unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
2-3 scallions, thinly sliced
1 1/2 cups skim milk
6 large eggs
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 cup smoked mozzarella, shredded
1 10-ounce package frozen spinach, thawed and squeezed dry
8 ounces of crusty sourdough (or 5 slices of sandwich bread), cut into 1-inch squares

Preheat oven to 425 degrees. Move rack to middle position.

Heat butter and olive oil in an ovensafe, nonstick skillet (I used my All-Clad, 10-inch nonstick skillet) over medium heat. Add garlic and scallion and sauté for about 2 minutes. Add bread and continue to stir until evenly coated and just beginning to brown, about 5 minutes (if you are using a crusty, day-old loaf, you don't really need to toast).

In a large bowl, whisk together eggs and milk. Stir in scallions, salt, thyme, pepper, spinach and cheese.

Taking skillet off heat, fold in egg mixture and mix until well-combined. Press down a bit to make sure all of the bread is submersed.

Wrap handle of skillet with aluminum foil and place in preheated oven. Bake about 12 minutes (mine took longer) or until set - strata should be puffed and just beginning to brown lightly.

I talked about this recipe HERE.

Original ingredient list:

4 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, minced
salt and ground black pepper
6 large eggs
1 1/2 cups whole milk
1 teaspoon minced fresh thyme
1 cup shredded smoked Gouda
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
5 slices high-quality sandwich bread, cut into 1-inch squares