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Gruyere and Spinach Bakes

Giada De Laurentiis
  • 70 minutes
  • Serves 4

INGREDIENTS

4 oz

Pancetta

2

Shallots

2

packed cups Spinach

6

Eggs, large

1/4 tsp

Black pepper, freshly ground

1 tsp

Kosher salt

1 tbsp

Olive oil, extra-virgin

1

Vegetable oil cooking spray

2 1/2

thick 4-inch-thick slices Bread, country-style

1 1/2 cups

Gruyere, grated

1/4 cup

Milk