Oysters Rockefeller Strata with Artichokes

Each serving contains 28 milligrams of zinc or roughly double the recommended dietary requirement.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 385
Caloriesfromfat 29 %
Fat 12.4 g
Satfat 5 g
Monofat 4.5 g
Polyfat 1.4 g
Protein 26.7 g
Carbohydrate 42.6 g
Fiber 2.6 g
Cholesterol 181 mg
Iron 6.3 mg
Sodium 1018 mg
Calcium 395 mg

Ingredients

4 bacon slices, cut into small pieces
1 1/2 cups chopped fennel bulb (about 2 bulbs)
1/2 cup chopped red onion
1 (8-ounce) container standard oysters, undrained
1 1/2 cups chopped smoked ham (about 6 ounces)
3/4 cup chopped fresh parsley
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup part-skim ricotta cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon ground red pepper
5 large eggs
3 1/4 cups 1% low-fat milk
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (16-ounce) loaf sourdough bread baguette, cut into 1/2-inch slices and toasted
Cooking spray
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
2 teaspoons paprika

Preparation

Cook bacon in a Dutch oven over medium heat until crisp. Add fennel and onion to pan; sauté 8 minutes or until soft. Remove bacon mixture from pan. Add undrained oysters to pan; cook 3 minutes or until edges of oysters begin to curl. Remove oysters from pan; discard cooking liquid. Chop oysters; add to bacon mixture. Stir in ham, parsley, and artichokes.

Combine ricotta, nutmeg, red pepper, and 1 egg in a bowl; stir with a whisk until well-blended. Add 4 eggs; stir well. Stir in milk and spinach.

Arrange half of toast in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spoon half of oyster mixture evenly over bread. Pour half of milk mixture over oyster mixture; repeat layers. Sprinkle with Parmesan and paprika. Cover; refrigerate 8 hours or overnight.

Preheat oven to 350°.

Uncover and bake at 350° for 45 minutes or until set.

Note: Fresh shucked oysters, which are often packaged in pop-top containers, come in three sizes; select, standard, and stewing. Standard are average size.

Note:

June 1999