Spinach and Caramelized Onion Strata

1 tablespoon olive oil

2 large onions (for 2 cups chopped pieces)

2 packages (10 ounces each) frozen chopped spinach

8 eggs

3 cups milk

3 cups shredded Swiss cheese, divided

1 loaf French bread (12 ounces, for 8 cups cubes)

¾ teaspoon salt

¼ teaspoon ground black pepper

Heat the oil in a 10-inch skillet over medium heat. Meanwhile, peel and coarsely chop the onions, adding them to the skillet as you chop. Cook, stirring occasionally over medium heat until soft and caramelized, about 7 minutes.

While the onions are cooking, place the spinach on a microwave-safe plate and cook on high power for 3 minutes, or until thawed well. (Some ice crystals may remain. That's OK.) Place the defrosted spinach in a colander and press to remove as much water as possible. Leave to drain.

In a large bowl, crack the eggs and add the milk and 1 cup of the cheese. Add the drained spinach. Whisk to mix well.

Spray a 13-by-9-inch glass casserole dish with cooking-oil spray. Cut the bread into 1-inch cubes and place them in the dish. When the onions are caramelized, toss them with the bread cubes, making sure to combine well. Slowly pour the egg mixture over the bread cubes and onions. Press the bread cubes down into the egg mixture, making sure they are completely soaked. Sprinkle the remaining cheese over the casserole, add salt and pepper and cover tightly with plastic wrap. Refrigerate for at least 4 hours or overnight.

Heat the oven to 350 degrees. Bake the casserole for 1 hour or until hot and bubbling along the edges. Remove from the oven and let rest for 5 minutes. Cut into squares and serve.

Serves 10.

Nutrition values per serving: 348 calories, 15 g fat (7 g saturated), 29 g carbohydrates, 2 g fiber, 22 g protein, 200 mg cholesterol, 653 mg sodium.