Spinach, Shallot, and Gruyere Stratas
When I was in college, a new coffee shop opened up by campus selling these little things called "stratas" - essentially fluffy frittatas with meat, veggies, and cheese made in muffin tins. I had just stopped being a vegan and was craving all the meat and cheese I could have, and the coffee shop stratas were just what I needed. As soon as I tried them, I knew I needed to learn how to make them. I found this strata recipe from Chef Emeril and started making stratas on Sunday nights to eat for breakfast throughout the week. Like an omelette or other egg dishes, you can mix in any ingredients you like - from meats to vegetables to different cheeses. Chef Emeril's recipe calls for sausage, but I chose to make a vegetarian version this past Sunday and use shallots as my onion ingredient. Enjoy! Ingredients 8 cups of 1 inch cubes of Challah, toasted 2 cups of half and half 6 large eggs 1 teaspoon of salt 1/2 teaspoon of pepper 2 tablespoons of unsalted but
